---------- 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
 
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