Recipe - Grilled Apple Reductlon

2 Granny Smith apples; cored
and cut or sliced up into I "slices
2 tablespoon Olive oil
2 tablespoon Minced shallots
One half cup Red wine
1 cup Veal reduction salt and
pepper

ESSENCE OF EMERIL SHOW#EE2298

Preheat the grill. Rub each slice with the olive oil and season with
Essence. Grill for 23 minutes on each side, or nice grill marks are
apparent. Remove from the grill and julienne the slices. In a sauce pot,
add the 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 23 minutes. Season with salt and pepper.

To assemble, mound the bourbon mash in the center of the platter. Fan the
venison over the bourbon mash Spoon the apple reduction around the plate.
Garnish with sweet potato nests, chives and peppers.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998