---------- Recipe via Meal-Master (tm) v8.03
  
       Title: GRILLED APPLE REDUCTION
  Categories: Emeril, Fruits, Ethnic, Am/la
       Yield: 4 Servings
  
       2    Granny Smith apples; cored
            -and sliced into 1″ slices
       2 tb Olive oil
       2 tb Shallots; minced
     1/2 c  Red wine
       1 c  Veal reduction
            Salt and pepper
  
   Preheat the grill. Rub each slice with the olive oil
   and season with Essence.  Grill for 2-3 minutes on
   each side, or nice grill marks are apparent.  Remove
   from grill and julienne slices.  In a sauce pot, add 1
   tablespoon of olive oil.
   
   Add the apples and shallots and saute for 1 minute.
   Add the red wine and veal reduction,  Bring the liquid
   up to a boil then reduce to a simmer. Simmer for 2-3
   minutes.  Season with salt and pepper.
   
   To assemble: Mound the bourbon mash in center of
   platter.  Fan the venison over the bourbon mash.
   Spoon the apple reduction around the plate. Garnish
   with sweet potato nests, chives and peppers.
   
   Source: Essence of Emeril, #EE2298, TVFN
   formatted by Lisa Crawford, 5/11/96
  
 -----

Plain Text Version of This Recipe for Printing or Saving