In this episode of New England Chef's, sponsored by DCS by Fisher & Paykel, chef Bryant Alden from Chefs Market prepares seared venison. 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)