Preparation:
Preheat the grill. Rub each slice with the olive oil and season with Essence.
Grill for 2-3 minutes on each side, or nice grill marks are apparent. Remove from grill and julienne slices.
In a sauce pot, add 1 tablespoon of olive oil.
Add the apples and shallots and sauté‚ for 1 minute. Add the red wine and veal reduction, Bring the liquid up to a boil then reduce to a simmer. Simmer for 2-3 minutes. Season with salt and pepper.
To assemble: Mound the bourbon mash in center of platter. Fan the venison over the bourbon mash. Spoon the apple reduction around the plate.
Garnish with sweet potato nests, chives and peppers.
Source: Essence of Emeril, #EE2298, TVFN |
