Eddy's Kitchen: Cook Apple Brandy Venison!

You want delicious venison? Here's how to make an easy, mouth watering apple brandy venison recipe called...Venison and Apples with Apple Brandy Sauceby Eddy ClaycombPrep:  30 minCook:  1 hr.Serves: 4 I initially fixed apple brandy venison using pork and really liked it. The first time, my wife told me she had bought some pork chops for the night's dinner. A friend at work told me of a recipe he had heard of once but never fixed, and this is it. That initial apple pork brandy meal was good, but I thought it would be better with venison backstrap or any nice piece of tender venison.  I tweaked the recipe a little, sautéing the onions and putting a cook's flair in certain spots. Very nice!  So we now have Venison and Apples with Apple Brandy Sauce. I bet you will love the flavor. Nice and hardy. Goes well with mashed potatoes. Apple Brandy Venison Ingredients2 lb. good venison cut into 2 inch pieces no more than 1/2 inch thick3 oz. pancetta, thin sliced, coarsely cut1/4 cup apple juice1 tsp black pepper1 tsp sugar6 tsp extra-virgin olive oil2 Tbl unsalted butter2 large apples, Honey Crisp, Crispin or Golden Delicious. Core and slice into 3/4 inch thick slices.1/2 c heavy whipping cream1/4 c apple brandy (regular brandy will work just fine also)2 tsp chopped fresh thyme1 medium onion chopped1 1/4 tsp kosher saltApple Brandy Venison Preparation

1. Tenderize the venison with a multi prong tenderizer and sprinkle with unseasoned Adolph's Meat Tenderizer.

2. In a large nonstick skillet, heat 2 tsp of olive oil at medium high. Add the pancetta and cook until brown and crisp, about 3-5 minutes. Use a slotted spoon and remove the pancetta. Drain on paper towels.

3. Melt the butter in the same skillet. Add the apples. Sprinkle the sugar and cook until tender and deep golden brown. About 5 minutes. Transfer the apples to a small bowl with the juices.

4. Sprinkle the venison with salt and pepper. Place the venison in the skillet with 2 tsp oil and brown on both sides. Maybe 2-4 min per side. Remove the venison to a plate and cover with foil to keep warm.

5. While cooking the meat, add the onions, 1 tsp of oil and 1 Tbl. butter to another skillet and sauté the onions. Higher heat at first but must turn down as they cook. Add butter or oil if needed. Season with a little salt and pepper.

6. Once the onions are about ready, add the heavy cream, brandy, apple juice and thyme to the skillet you cooked the meat in. Add the sautéed onions and bring to a simmer. Return the meat and apples to the skillet with the sauce and cook for 10-12 minutes. Season with Kosher salt and pepper.

7. Serve over mashed potatoes and garnish with the pancetta and parsley.

8. YouTube link https://youtu.be/qQTfDiq-7O8

https://www.youtube.com/embed/qQTfDiq-7O8