2 Granny Smith apples; cored
-and sliced into 1" slices
2 tb Olive oil
2 tb Shallots; minced
1/2 c Red wine
1 c Veal reduction
Salt and pepper
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 saute 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
formatted by Lisa Crawford, 5/11/96
