Recipe Courtesy Neil McCue, Square Restaurant, Toronto.
Cabernet Poached Crab Apples
Preheat oven to 350 degrees F.
Season venison with licorice, salt and pepper. Preheat a cast iron frying pan or heavy bottom pan over high heat. Add grapeseed oil. Sear venison until browned and caramelized on all sides. Transfer to a baking sheet or roasting pan. Roast for 5 to 6 minutes, depending on the thickness. Let rest for 5 minutes before slicing.
Add wine, sugar and licorice stick to a saucepan. Bring to a boil. Add the peeled crab apples. Poach on a medium heat until tender, about 5 minutes. When apples are tender, remove from poaching liquid and set aside. Reduce the remaining liquid to a light syrup consistency. When ready to serve, reheat the syrup. Add the apples to the syrup and cook them until evenly glazed with the syrup. Keep warm until ready to serve.
Add olive oil (about ½-inch deep) to a skillet over med heat. Cut the 2-inch discs of brick dough in half. Shallow fry the dough in the olive oil until light brown & crispy. Remove on to an absorbent paper towel. Set aside.
Add butter to sauté pan over medium high heat. Sauté endive and salsify until caramelized. Season the vegetables with salt and pepper. When vegetables are tender, add a splash of Crème de Cassis, let cook for 1 to 2 minutes minute. Remove and keep warm.
If desired make parsley root puree by poaching diced parsley in milk until tender. Drain and reserve cooking liquid. Puree in blender with butter, some of the cooking liquid. Season the puree with salt and pepper.
Place the endive and salsify on the plate. Cut the venison in half and place 1 piece on the salsify and 1 piece on the endive. Make 6 small slits in the side of the apple. Place pieces of the crispy brick pastry into the slits forming a sphere. Add to plate. Spoon a tsp. of puree onto the plate. Finish with a touch of rich venison jus and red chard leaves.