Pan-Roasted Venison

Name: Pan-Roasted Venison
Yield: Serves 8
Ingredients: Nonstick cooking spray; 1/2 loaf day-old brioche, cut into 1-inch cubes (about 8 cups); 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons unsalted butter; 1 medium red onion, halved and thinly sliced; 1 medium head of red cabbage, cored, halved, and finely shredded; 2 cups dry red wine, such as Pinot Noir; 1/4 cup red wine vinegar; 1/4 cup balsamic vinegar; 2 tablespoons sugar; 1/4 teaspoon plus a pinch of ground cloves; 1/4 cup dried currants; 2 teaspoons honey; 3 cups heavy cream; 1 teaspoon ground ginger; 4 large eggs; 3 tablespoons canola oil; 8 (8-ounce) venison steaks; Kosher salt and freshly ground black pepper; Concord Grape Sauce (page 158); Fresh flat-leaf parsley leaves, for garnish; Concord grapes, for garnish; 1 quart chicken stock, homemade (page 240) or store-bought; 2 cups Concord grape juice; 1 large shallot, chopped; 2 cloves garlic, coarsely chopped; 8 black peppercorns; 8 sprigs fresh thyme; (makes 1 1/2 cups)

December 14, 2011

This is a fantastic fall dish. The great thing about venison is that it has very little fat and is quite good for you. Red cabbage is a classic accompaniment to venison, especially in the Germany-influenced cuisine of France’s Alsace region. Baking the cabbage into a savory bread pudding Americanizes the traditional combination. The purple ribbons look beautiful running through the golden currant-studded, clove- and ginger-scented pudding. Baking the cabbage also mellows its somewhat astringent quality, making it accessible to those who may be less fond of its assertive flavor. Concord grapes are in season for a very short period of time, and their delicious, juicy, sweet-tart flavor is a highlight of the season. This sauce calls for Concord grape juice, which is always available, even when the grapes themselves are not.

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