Allow the meat to rest for a few minutes before slicing. Serve sauce with venison. When cooked, return them all to the pan and pour over the sauce. Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about ½ inch (1cm) long. All recipes serve 4. If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat. 1 (approximately 1 ¼ pound) tenderloin of venison, trimmed of fat and sinew, Sausage Bake with Parmesan Biscuit Topping Recipe, Parmesan Panko Chicken Skewers with Mustard Sauce Recipe, Poached Egg with Asparagus and Parmesan Recipe, Tuna Pasta Salad with Fresh Dill, Capers and Peppers Recipe, Pappardelle with Asparagus, Zucchini and Goat Cheese Recipe, Peanut Butter and Chocolate Chip Ice Cream Sandwiches Recipe. Add the jelly and stir to dissolve. 2 tbsp Worcestershire sauce Heat the remaining oil in a pan. Heat a ridged griddle pan until smoking hot. Remove the steaks from the pan and set them aside to rest in a warm place. Lay the venison on a board. Once the sauce has reached your desired consistency, stir in the butter to give the sauce a nice shine. Red wine sauce for the venison. For the sauce: Zest of 1 orange. Venison Steak with a Port Sauce. Place the steaks on warmed plates and serve with a mixture of basmati and wild rice, steamed leeks and the sauce. Continue to boil until a nice thick sauce forms, about 15 minutes longer. Once the sauce has reached your desired consistency, stir in the butter to give the sauce a nice shine. March 30, 2016 by Jean Carnahan. Method Make the gravy by simmering all the sauce ingredients together until the redcurrant jelly has completely melted, season to taste and keep warm. Set aside. Put the Venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. In Europe you see this on the menu quite often and only in the Autumn when venison is in season. Deglaze the hot pan with a good splash of Port. Details: Level: Easy. Add the port to the pan and bring to the boil. Remove the redcurrants from their stalks. But nothing give you more connection with the land than a well-prepared meal straight from the forest and fields. Turn the venison and repeat process. 5 good tbsp good quality redcurrant jelly or alternatively use cranberry sauce/jelly. Place the skillet with the venison in the oven for about 10-15 minutes. I like to serve this with some polenta and seasonal mushrooms. Today, I am going to make your life a better place to live…. Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil. Step 4 Note: You can substitute 1/2 cup cranberry juice for the port, if desired. Whisk in the cranberry jelly and mustard. Drain the mushrooms and save the liquid. 1 cinnamon stick. Put venison steaks into 1/2 the depth of a 2 gallon stone crock and distribute 1 pound of brown sugar between steaks. Venison is perhaps the most popular kind of game still enjoyed today, and with good reason. 4 tbsp port; 1½ tbsp redcurrant jelly; 4 fresh sage sprigs, to serve; Method. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Cooked my 2 vension steaks for different times . By Xanthe Clay 24 March 2010 • 13:44 pm . Serves: 4. Warm for 1 min, sprinkle with parsley. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. There cannot possibly be a better way to eat a backstrap. Thinly slice the venison and serve with the port/blueberry sauce. Pavé of Venison with Blueberry and Port Sauce. Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Turn over and cook for a … Posted by Alex Ratcliff on June 07, 2017. When cooked return them all to the pan and pour over sauce, serve with potatoes and beans and spoon over … 6 tablespoon redcurrant jelly. Lift the meat from the pan and set aside to rest. For the Port & Redcurrant sauce: 570ml red wine/port mixed. Fill crock with port wine. Chopped parsley, to serve. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. really liked the sauce with the venison but would sautee the garlic a bit before adding the balamic etc. Bring to a boil over high heat. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Add the berries and briefly cook until they start to soften and release their juices. Check the seasoning. 2 tbsp juniper berries, crushed. - Drain off excess butter and place pan in a pre-heated oven. Nutrition Facts Per Serving: 201 calories; calories from fat 18%; fat 4.1g; saturated fat … www.cookingupclean.com/venison-tenderloin-creamy-mustard-sauce This could be made the day before and reheated. Whisk the cornstarch mixture into the pot. - Allow the venison to rest, and then carve across the grain. If you hunt, specifically deer – Praise Jesus! Then place the cranberry sauce, ginger and mustard in a saucepan, add the zest and the squeezed orange and lemon juice, and place over a medium heat. Olive Oil. Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 – 6 minutes) Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). When it has a shimmering surface, add the steaks, 2 at a time. Keep warm. In a small pot, combine the port, stock and peppercorns. For the full recipe, visit www.michiganoutofdoorstv.com You can also check us out on Facebook, Twitter, and Instagram! Add the Port and reserved liquid from the cranberries and bring to the boil for 10 mins. If there is a classic way to eat venison, Cumberland sauce is it. Whisk the cornstarch mixture into the pot. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. 2 tbsp Dijon mustard. https://www.theguardian.com/.../roast-venison-with-chocolate-sauce-recipe Cook the venison steaks until they are beginning to firm, and … Place 2 venison medallions atop sauce … Working in batches, add venison to a hot skillet and cook to desired doneness, about 2 minutes per side for medium-rare. In a small bowl, whisk the cornstarch with about a tablespoon of water until smooth. Divide sauce among 4 plates. Too often venison and other wild game gets a bad rap. Cut the zest of the orange and then cut … Remove the peppercorns and taste, adding more salt if desired. When it has a shimmering surface, add the steaks, 2 at a time. 4 tablespoon port . Cook for: 30 minutes. Remove the steaks from the oven and slice each into 3-4 diagonal slices. Sprinkle venison with salt and pepper. New recipes; Best recipes; My recipes; Find recipes: Venison steak with Port sauce . Add the blueberries and simmer for 2-3 minutes until they are beginning to collapse and thicken the sauce. In … It was impromptu and she brought along some venison that her dad had hunted. Recently, I had a friend over for dinner. Heat the olive oil in an oven-safe pan over medium-high heat. Remove from the oven and cover with foil. When ready to serve, slice the venison crosswise so you have nice rounds of tenderloin. Cover and marinate in refrigerator for 30 minutes. 2 tablespoon olive oil. Visit original page with recipe. Now bring it up to simmering point, whisking well to combine everything together, then … Keep warm. Finely chop the shallots. Stir in the mustard. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. It has a lovely rich flavor that is not too gamey. Ingredients: 750g diced potatoes. This also can be used on any type of big game steak. Transfer the pan to the oven and cook for approximately 8 minutes more or until an internal meat thermometer reads 145°F. 4 venison steaks. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Thank You Lord for the Back Straps! – you are going to wish you had a freezer full of back straps. This recipe blends the earthiness of rare venison with a traditional accompaniment of tart cranberries spiked with a splash of another taste of delicious Olde England: port. Lay the Venison on a board and sprinkle with some of the black pepper and a little salt. Exclusive offer from Good Food Deals: Season the venison with salt and pepper. Strain the sauce into a warmed gravy boat. Warm for 1 min, sprinkle with parsley. Your recipe note. Melt 2 tablespoons butter in large nonstick skillet over high heat. Heat the oil in a pan and when hot add the steaks, 2 at a time. As the butter melts begin to spoon it over the venison. 4 venison medallions; salt & pepper To Taste; 2 tbsp butter; 1 oz Mariposa Farms Dried Black Trumpet Mushrooms (reconstituted in hot water) 2 garlic cloves minced; 2 tbsp duck and veal demi-glace; 1/2 cup tawny port; 4 tsp Worcestershire sauce; 1/2 tsp balsamic vinegar Making the Sauce. Add the jelly and stir to dissolve. Cook for 2 minutes each side for rare or 3 minutes for medium. Cooks find it too gamey, too tough, or too much work to prepare. Add the venison and turn to coat. Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! Tweet. Simmer … Serve with the potatoes and peas, if you like, and any extra sauce spooned over. If you haven’t tried venison, you really should. Get £10 off a BodyFit folding magnetic exercise bike. Heat a skillet over medium-high heat. Recipe of Venison steak with Port sauce food with ingredients, steps to cook and reviews and rating. Put the cranberries into a medium sized pan with a cup of water. When cooked, return them all to the pan and pour over the sauce. The best part is that this sauce … 1 tablespoon cracked black pepper. Freshly Ground Black Pepper. Cool browned venison racks in tin, then cover and chill. Sear venison on all sides, so it has a nice color. Drizzle generously with the sauce. It's versatile, fairly easy to come by, and offers a leaner alternative to its barnyard cousin, beef. Cherry-Port Reduction. Season the Lay the venison on a board. Roast for 25 to 30 minutes, or 135º F internal temperature. Thinner one for overall 6 mins (1 - 1- 2 -2 ) thicker one … Continue to boil until a nice thick sauce forms, about 15 minutes longer. The sauce: Reduce the port to a syrup over low to medium heat. Heat the oil in a non-stick sauté pan and cook the steaks over moderate heat for 3-5 minutes on each side, turning once. Simmer for 3-4min until reduced by two thirds. Add a little mushroom liquid, demi-glace, Port, and Worcestershire sauce. Boil for ten minutes and then strain … reserve the liquid. In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated. 2 Racks Venison, ideally with 14-16 cutlets. Season venison with salt and pepper. Serve with the potatoes and peas, if you like, and any extra Recipe from Good Food magazine, October 2010. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the … Remove from the heat, stir in the port and season with salt and pepper. Steaks should not remain in marinate more than 24 hours. If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat. 4 fat cloves garlic, finely chopped. Bookmark this recipe to cookbook online. Remove steaks and broil or cook on grill or fry. Add any juices on the plate to the sauce. Let stand for 24 hours. Lay the venison on a board. Remove the peppercorns and taste, adding more salt if desired. Get Ahead. Serve with warm Cherry-Port reduction. We whipped up something that was quick and delicious, so I thought I’d share it with you since we’re all always looking for quick weekday meals. Season the steaks well with salt and pepper. Add the venison and sear on all sides to brown. Heat the remaining oil in a pan. 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