New England Chefs
Bryant Alden
Chef’s Market of North Conway
Venison & Grilled Avocado and Mango Salad
GRILLED AVOCADO AND MANGO SALAD WITH HONEY LIME VINAIGRETTE
HONEY LIME VINAIGRETTE
6 limes
4 tablespoons honey
1 tablespoon cider vinegar
1 cup olive oil
METHOD:
Juice the limes and transfer to a food processor.
Add the honey and cider vinegar.
Turn processor on high and slowly add a steady stream of oil into the mixture.
Whip for approximately 2-3 minutes, until mixture becomes creamy.
GRILLED AVOCADO (4 servings)
2 ripe avocados
1 ripe mango
1 pint strawberries
4 cups micro greens
Honey lime vinaigrette (see recipe)
METHOD:
Heat grill on high.
Cut the avocados in half and remove the seed, keeping the shell on.
Brush the avocado with 2 tsp honey lime vinaigrette and grill for 2 minutes on both sides.
Remove from heat and allow cooling.
Slice the mango, removing the seed and skin. Put aside.
Wash, clean and chop the strawberries. Put aside.
Using a large spoon, remove the avocado from its shell and place it whole on a bed of micro greens.
Fill avocado with chopped strawberries and mango slices. Drizzle with honey lime vinaigrette.
SEARED VENISON TIER WITH CIDER CURRANT GLAZE
CIDER CURRANT GLAZE
1 cup apricot brandy
2 cups apple cider
1/2 cup currant jelly
1 tablespoon cornstarch
3 tablespoons water
METHOD:
Add apricot brandy to saucepan over high heat until it flames. Continue cooking until it stops flaming.
Reduce heat to medium. Add cider and currant jelly and simmer for 3 minutes.
In a separate bowl, whisk together corn starch and water. Pour into the simmering cider mixture, stirring constantly until thick, about 4 minutes.
VENISON TIER
1 1/2 lbs venison
2 sweet potatoes
2 Cortland apples
Pinch salt and pepper
1 tablespoon olive oil
4 sprigs rosemary
Cider currant glaze (see recipe)
METHOD:
Cut venison into 6 oz portions and brush with olive oil, salt and pepper.
Peel sweet potato. Cut into 1/4" slices. Core apple. Cut into 1/2" round slices. Brush slices with olive oil and grill for 3 minutes each side. Set aside.
In a heavy skillet over medium high heat, sear venison steaks to medium rare, approximately 4 minutes each side.
Remove venison from skillet and slice steaks into 1/2" thick slices.
Assemble tier by alternating venison, sweet potato and apple slices. Repeat process and skewer with rosemary sprig. Serve atop the warmed cider currant glaze.
WINE PAIRINGS:
Con Class - Rueda, Spain (with grilled avocado)
Chateau Pesquie - France (with seared venison)
SUBSTITUTIONS:
Venison (substitute pork tenderloin)
Mango (substitute nectarines)
Micro greens (substitute salad greens)
Red currant jelly (substitute raspberry jam)
EQUIPMENT:
Food processor, large cast iron skillet, propane grill, mandolin, butane stove burner.
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