Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Granny Smith apples; cored
-and sliced into 1" slices
2 tb Olive oil
2 tb Shallots; minced
1/2 c Red wine
1 c Veal reduction
Salt and pepper

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

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