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1
Preheat a grill.
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2
Make a seasoning salt by processing the salt, juniper, peppercorns, and allsice in a spice grinder, coffee grinder, or blender.
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3
Place the venison on a work surface and sprinkle on both sides with the seasoning.
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4
Grill the sirloin and tenderloin on both sides until medium-rare, about 1 minutes per side for the sirloin and 2 minutes per side for the tenderloin.
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5
Grill the venison sausages until they are cooked through, about 6 to 8 minutes.
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6
While the venison is cooking: In a medium saucepan, bring the veal stock, cider, shallots and pepper to a boil.
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7
Reduce the heat and simmer until the mixture is reduced by half.
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8
Whisk in the mustard.
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9
Working on and off the heat, whisk in the butter in pieces.
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10
Remove from the heat add minced parsley and adjust the seasoning, to taste.
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11
Serve as soon as possible.
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12
To serve, spoon the mashed potatoes into the center of 4 large plates and top with the venison.
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13
Spoon the sauce over the meat, and arrange the red cabbage around the sides of the plate.
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14
Garnish with parsley and serve.
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15
8 large Idaho potatoes (about 3 pounds), peeled and cut into 1-inch pieces
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16
2 teaspoons salt
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17
1 cup heavy cream
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18
6 tablespoons unsalted butter
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19
1/4 teaspoon freshly ground black pepper
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20
In a medium saucepan, cover the potatoes with water by 1 inch and add 1 teaspoon of the salt.
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21
Bring to a boil, reduce the heat, and cook at a low boil until the potatoes are fork-tender, 12 to 15 minutes.
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22
Drain in a colander.
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23
Return the potatoes to the saucepan and cook for 1 minute get rid of excess moisture.
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24
Add the cream, butter, remaining 1 teaspoon salt, and the pepper.
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25
With the heat on medium-low, mash until well blended, 4 to 5 minutes.
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26
Remove from the heat and cover to keep warm until ready to serve.
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27
Braised Red Cabbage:
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28
1 1/2 teaspoons olive oil
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29
1/4 cup chopped onions
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30
4 cups coarsely shredded red cabbage (about 1/2 head)
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31
1/4 teaspoon salt
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32
1/8 teaspoon freshly ground black pepper
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33
1/4 cup apple cider vinegar
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34
2 bay leaves
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35
2 whole cinnamon sticks
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36
1/4 teaspoon ground allspice
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37
1/2 cup water
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38
3 tablespoons sugar
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39
Heat the oil in a large nonreactive skillet over high heat.
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40
When the oil is hot, add the onions, cabbage, salt, and pepper and stir-fry for 1 minute.
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41
Add the vinegar, bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes.
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42
Stir in the sugar and cook, stirring and folding the ingredients through the cabbage, for 2 minutes.
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43
Cover the pot and cook over high heat 3 minutes.
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44
Reduce the heat to medium and cook for 15 minutes.
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45
Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes.
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46
Serve immediately.
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47
(from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow and Co.)
