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1
To make the bread pudding, preheat the oven to 350F.
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2
Spray the bottom and sides of a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
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3
Put the bread cubes on a large baking sheet, toss with the oil, and season with salt and pepper.
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4
Bake, turning once, until light golden brown, about 10 minutes.
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5
Remove from the oven and let cool.
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6
Melt the butter in a large deep saute pan over high heat.
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7
Add the onion and cook until soft, about 4 minutes.
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8
Stir in the cabbage and cook for 2 minutes.
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9
Add 1 cup water, 1 cup of the wine, both vinegars, the sugar, 1/4 teaspoon cloves, and the currants and bring to a boil.
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10
Cook until the liquid is reduced by half, about 5 minutes.
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11
Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes longer.
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12
Transfer the cabbage with tongs to a bowl and let cool completely.
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13
Reserve the braising liquid.
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14
Combine the braising liquid and the remaining 1 cup wine in a small saucepan and bring to a boil over high heat.
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15
Cook, stirring occasionally, until it reaches a sauce consistency (see page 250), about 10 minutes.
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16
Stir in the honey and season with salt and pepper.
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17
Set aside and keep warm.
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18
Put the cream, ginger, and pinch of cloves in a small saucepan and bring to a simmer over low heat.
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Remove from the heat and let cool slightly.
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20
Preheat the oven to 350F.
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Whisk the eggs in a large bowl and slowly whisk in the warm cream.
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Season with salt and pepper.
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Add the bread cubes and cabbage to the custard mixture and stir to combine.
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Press on the bread to submerge it in the custard.
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25
Let sit for 15 minutes.
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26
Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes.
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27
Remove the foil and bake until the bread pudding is set around the sides but still slightly loose in the center, about 25 minutes longer.
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28
Remove from the oven and let sit for 30 minutes before serving.
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29
Preheat the oven to 425F and place a baking sheet on the center rack of the oven.
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30
To cook the venison, heat 1 1/2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer.
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31
Season both sides of 4 of the venison steaks with salt and pepper.
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Add the steaks to the pan and cook until golden brown and a crust has formed, 3 to 4 minutes.
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Turn over and cook for 1 minute.
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34
Transfer the steaks to a plate and repeat with the remaining 4 steaks and oil.
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35
Transfer the steaks to the heated baking sheet and roast in the oven until medium-rare, about 4 minutes.
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36
The meat will be red in the center.
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37
Remove from the oven and let rest for 5 minutes before slicing.
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38
Spoon some of the Concord grape sauce onto large plates and top with the sliced venison.
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39
Serve the bread pudding, drizzled with the reserved wine braising liquid, next to the venison.
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40
Garnish with parsley leaves and Concord grapes.
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41
Bring the chicken stock to a boil in a medium saucepan over high heat and cook until reduced to 2 cups, about 20 minutes.
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42
Meanwhile, combine the grape juice, shallot, garlic, peppercorns, and thyme in a medium saucepan and bring to a boil over high heat.
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43
Cook until reduced by half to 1 cup, about 10 minutes.
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44
Pour the reduced chicken stock into the reduced grape juice mixture and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 15 minutes.
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45
Strain the sauce into a bowl.
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46
The sauce can be made 2 days in advance and stored in the refrigerator.
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47
Reheat before serving.
