Episode 304: New Year's: Eric's Venison with Brussels Salad, Cider Reduction, Apple Compote, and Lentils

Challenge: New Year's

Dish: Eric's Venison with Brussels Salad, Cider Reduction, Apple Compote, and Lentils


7 ea Brussels sprouts, shaved super thin
2 tsp lemon juice
1 tbsp evoo

2 ea granny smith apples
1 tbsp butter

2 cups lentil
4 ea bacon, brunoise, render
1 ea celery stalks, brunoise
1 ea onion, brunoise
1 qt chicken stock, hot
1 ea granny smith, small dice
3 tbsp apple cider vin
1 tbsp brown sugar
1 ea star anise
1 ea cinnamon stick
2 ea cloves
1 ea 3 oz venison
½ tsp cocoa powder
½ tsp juniper berries, ground


For the Brussels sprout salad, shave the Brussels sprouts, toss with the lemon juice and evoo. Season.

For the reduction, juice the apples, reduce the juice and mix with the butter.

For the compote, dice the apples, put the apples in a pot with the spices, vinegar and sugar. Cook until the apples are tender and take off the stove.

Butcher the venison with no silver skin, cut into 3 oz pieces. Season heavily with salt and pepper. Lightly season the venison with the cocoa rub.

For the lentils, brunoise the bacon, celery, onions. Put in a medium pot on the stove. Cook until the onions are translucent. Add the lentils. Start feeding the hot stock into the lentils and keep adding the stock as needed. Cook for 30-40 minutes.

Assemble lentils on spoon, cider reduction, ground venison, apple compote, and top with a little Brussels salad on top.