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

Click here for Chef Bryant Alden's Profile

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)