Ingredients

Venison

• 4x6 ounce cleaned venison loins (four 170 gram loins)
• Grated licorice, to taste
• Maldon sea salt and freshly ground black pepper, to taste
• 1 to 2 tbsp. grapeseed oil

Cabernet Poached Crab Apples

• 4 crab apples, peeled
• 1 2/3 cups red wine, preferably Cabernet Sauvignon (400 ml)
• 1/3 cup plus 1 tbsp. white sugar (75 grams)
• 1/2 licorice stick
• Olive oil, for pan-frying brick dough
• 12 discs of brick dough (about 2-inch/5 cm discs)

Vegetable Garnish

• 2 tablespoons butter (30 ml)
• 2 heads Belgium endive
• 2 sticks salsify (peeled and poached in milk until tender)
• splash of crème de cassis

Assembly

• ¾ cup plus 2 tbsp. venison sauce (200 ml)
• Swiss chard leaves, optional
• Parsley root puree, optional (peeled and diced parsley root (a bunch), poached in milk to cover)
• 1 to 2 tbsp. butter, for parsley root puree
• Salt and pepper, to taste, for parsley root puree

Description

Roasted Dry Creek Venison Loin With Cabernet Poached Crab Apples - A Recipe From Food Network Canada. Recipe Courtesy Neil McCue, Square Restaurant, Toronto.

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