Grilled Apple Reduction
Ingredients| 2 granny smith apples, cored and sliced into 1 s 2 tbsp olive oil 2 tbsp shallots, minced 1/2 cup red wine 1 cup veal reduction 1 salt and pepper |
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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
Servings:
4
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