On the menu - North Fork Table and Inn

If you're feeling a little adventurous as things get festive, here is a tasty alternative to the typical holiday menu from North Fork Table and Inn.

Pan Roasted Venison Loin with Poached Tart Apples, Maple Braised Red Cabbage & Pan Roasted Brussels Sprouts

Yield: 4 Portions


4 T divided      Grapeseed Oil

3 lbs.                Red Cabbage Head         

1cup                 Dry Red Wine

½cup                Red Wine Vinegar                                                    

½ cup               Maple Syrup

1cup                 Dry White Wine

1pt                    Water

1/2cup              Granulated sugar

2ea                   Tart Green Apples, peeled, cored, 12-16 slices

1 lb.                   Brussels Sprouts

3-4 T.                Olive Oil

To Taste           Salt & Pepper

24oz                 Venison Loin cut into four 6oz portions

To Taste           Salt, Pepper



Slice the head of cabbage into thin strips and sweat over medium heat in 2 T. grapeseed oil. Stir occasionally for 15-20 minutes are until cabbage is tender and has lost it’s crunch. Add one cup of red wine and reduce until the pan is almost dry (20-30minutes).  Once the wine has reduced add half a cup of red wine vinegar and maple syrup. Season with salt to taste.


Bring white wine to a boil in small saucepan. Reduce and allow to simmer for 10 minutes. Once reduced, add one pint water and half cup sugar. At this point you may add a small piece of ginger or maybe some cinnamon or clove depending on your taste.

Peel and quarter each apple being sure to remove the core and seeds. Add the apple quarters to the boiling liquid, cover with lid or parchment paper and remove from the stove. Let stand 12-15 minutes, remove the lid and the apple should be tender but will still have some structure.

Brussels Sprouts:

Trim the ends off the Brussels sprouts and cut in half lengthwise through the stem end.

Heat oil in large, heavy skillet, preferable cast iron, over medium-high heat.  When the skillet is just short of smoking, place the Brussels sprouts cut side down in the oil turn the heat to medium.  Sear on one side until nicely browned, about three minutes.  Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Remove from heat, season with salt & pepper and serve.


Remove your venison loin from the fridge and place on a paper towel to dry. Allowing your protein to come to room temperature prior to cooking helps the meat cook more evenly. Heat a sautee pan large enough for the whole venison loin. Add 2 T. grape seed oil to lightly coat the bottom of the pan. Lightly season the venison with salt and pepper. Add the venison to your sauté pan over medium heat. After 5-6 minutes over medium heat the meat will be seared and have a beautiful light brown crust. Flip the loin over and place in a 350 degree oven for 6 minutes. Carefully remove the pan from the oven and allow the meat to rest for 5 minutes prior to slicing.