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Grilled Apple Reduction

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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
 
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