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1
Cut venison into two equal pieces so it will fit in a 1-gallon freezer bag.
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2
Place in bag with gin, Worcestershire sauce, olive oil, peppercorns, onion, star anise and garlic.
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3
Seal bag securely and refrigerate for at least 2 hours at room temperature, or up to 3 days in the refrigerator.
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4
(If refrigerated, allow to rest at room temperature for 30 to 40 minutes before cooking.)
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5
While venison is marinating, prepare applesauce: In a wide saucepan with a lid, melt butter over low heat.
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6
Add onion and salt, and saute until softened but not browned.
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7
Cut apples in half, then without coring cut each half into four wedges.
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8
Add to pan with 2 tablespoons of the gin, lemon juice and chili.
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9
Stir well.
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10
Cover and simmer over medium-low heat until the apples are very soft, about 30 minutes.
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11
Remove chili, and work sauce through a food mill.
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12
Apple peels will color sauce.
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13
Stir in remaining teaspoon gin.
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14
Cover and refrigerate for up to three days; bring to room temperature before serving.
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15
Heat a large griddle or heavy skillet until almost smoking hot.
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16
Remove venison pieces from marinade, and shake off any spices.
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17
Slap venison onto hot griddle and sear well on all sides, turning frequently to obtain even scorch marks, about 15 minutes for rare meat.
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18
(To test for doneness, press tops of loins lightly with a finger.
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19
Springy resistance indicates rare meat; firm indicates medium to well done.)
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20
Transfer to a carving board to rest for a few minutes before slicing thinly.
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21
While venison is resting, preheat a broiler.
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22
Drizzle radicchio with oil and vinegar and broil, turning, until leaves are wilted and charred slightly on all sides.
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23
To serve, line a large serving plate with heat-darkened leaves, and arrange the sliced venison on top.
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24
Serve applesauce in a decorative bowl to pass at table.
