You want delicious venison? Here’s how to make an easy, mouth watering apple brandy venison recipe called…
Venison and Apples with Apple Brandy Sauce
by Eddy Claycomb
Prep: 30 min
Cook: 1 hr.
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 Ingredients
2 lb. good venison cut into 2 inch pieces no more than 1/2 inch thick
3 oz. pancetta, thin sliced, coarsely cut
1/4 cup apple juice
1 tsp black pepper
1 tsp sugar
6 tsp extra-virgin olive oil
2 Tbl unsalted butter
2 large apples, Honey Crisp, Crispin or Golden Delicious. Core and slice into 3/4 inch thick slices.
1/2 c heavy whipping cream
1/4 c apple brandy (regular brandy will work just fine also)
2 tsp chopped fresh thyme
1 medium onion chopped
1 1/4 tsp kosher salt
Apple Brandy Venison Preparation
- Tenderize the venison with a multi prong tenderizer and sprinkle with unseasoned Adolph’s Meat Tenderizer.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve over mashed potatoes and garnish with the pancetta and parsley.
- YouTube link https://youtu.be/qQTfDiq-7O8