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1
Season the venison filets with Game Seasoning mixture.
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2
In a saute pan, over high heat, add oil.
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3
Sear venison on both sides until brown.
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4
In a separate saute pan, heat the Game Sauce.
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5
Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes.
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6
(This makes for a very flavorful and moist meat).
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7
Transfer to a plate and set aside.
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8
Add 1/2 cup of cream and simmer until thickened.
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9
Season, to taste, with salt and pepper.
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10
In another saute pan, heat the butter.
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11
Saute onions until golden in color.
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12
Add the chanterelles and saute over high heat until all the liquid evaporates.
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13
Season with salt and pepper, to taste.
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14
Add the remaining 1/2 cup of cream and parsley.
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15
Continue to cook until thickened.
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16
To serve: slice each fillet in half diagonally and place on serving plate.
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17
Serve with Braised Red Cabbage on side and chanterelles on top of fillet.
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18
Garnish with minced parsley.
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19
Ladle sauce around fillet.
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20
In a small bowl, combine all the ingredients.
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21
In a saucepan, heat the oil.
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22
Saute the bones and meat trimmings until golden brown.
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23
Add the carrot, celery, leeks, and parsley stems.
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24
Saute another 1 to 2 minutes, until the vegetables are glossy.
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25
Stir in the tomato paste.
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26
Deglaze with 1 cup red wine and water.
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27
Add the bay leaf, juniper berries, and thyme.
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28
Bring to a boil and lower to a simmer.
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29
Cook for about 2 hours.
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30
Add the bread, mustard, and orange juice, season with salt and pepper.
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31
Strain.
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32
Add the red currant jelly.
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33
In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine.
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34
Stir until flour is dissolved in the alcohol mixture.
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35
Stir into strained sauce and continue to cook until thickened, about 15 minutes.
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36
Season with salt and pepper, to taste.
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37
On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple.
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38
Stir in the red cabbage and allow to marinate overnight in the refrigerator.
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39
On Day 2, in a saute pan, heat oil and butter.
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40
Add the onions and cook until glossy.
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41
Add sugar and stir.
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42
Cook until sugar is caramelized.
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43
Deglaze with apple vinegar and red wine.
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44
Season with salt and pepper.
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45
Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
