Arrange the root vegetable mash, celeriac purée, beetroots, carrots and girolles alongside. a person should try your rare flavored loin before they judge. 2 cups (500 mL) beef or chicken stock. (You will need the pan and juices for the sauce.) Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare. Then simply served with pasta, good marinara sauce and topped with salty Parmigiano-Reggiano cheese, … The pork incorporates fat into the lean game, adding more flavor and richness. I’m not much of a cook as yourself but enjoy the robust protein flavors of the wild organic harvest. Serve with a green salad or mashed potatoes … butter, red wine, sea salt, green peppercorns, onion powder, black peppercorns and 5 more A Simple Bolognaise Sauce The Cook's Pyjamas chopped tomatoes, tomato sauce… 1. https://www.greatbritishchefs.com/recipes/loin-of-venison-recipe Leave to cook for another 10 minutes over a high heat or until the sauce has reduced by half again. Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare. Some pre-sauce mushrooms and shallot were reserved for parmesean scrambled eggs. Add any juices on the plate to the sauce. https://www.wideopeneats.com/recipes/venison-steak-red-wine-chocolate-sauce Remove the steaks from the oven and slice each into 3-4 diagonal slices. sugar 1 tbsp. I never eat it more than rare because the more you cook it the more you ruin the flavor and turn it into a gray leathery mess. Then simply served with pasta, good marinara sauce and topped with salty Parmigiano-Reggiano cheese, … I’ve tried several. You should write to them and ask them to have me there. Venison Steaks With Blueberry and Port Sauce. Leave the meat to rest on a board for 10 minutes, Whilst the meat is resting, finish your garnish. 4. This rocks. I’ve tried several. Stir in the tomato paste. balsamic vinegar; 200 ml red wine; 2 tbsp. 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. Remove the redcurrants from their stalks. Click here for instructions on how to enable JavaScript in your browser. 6. I posted this picture on my Facebook page and it caused quite the debate so let us know in the comments where you fall on the spectrum! Reduce the heat to low and stir in the redcurrant jelly until it melts. Sear the steaks about 1 1/2 to 2 minutes per side. The chocolate adds a deep, velvety richness to the sauce – you’ll hardly know it is there. Stir in the mustard. Sage and red wine sauce 1 shallot or 1/2 small onion, sliced. #1: This is THE BEST way to prepare a venison backstrap. redcurrant jelly; … This is super important to do with all meat because it allows the juices to retreat back into the center. 2 Holme Farmed Venison 6oz steaks. HOPEFULLY YOU ARE GOING TO BE AT THE 2014 PHEASANT FEST IN MILWAUKEE WISCONSIN THIS YEAR. It is full of sweet and salt and tang and the sauce will go well with so many simply prepared lean meats. Remove the steaks from the oven and slice each into 3-4 diagonal slices. Let reduce by about half until thickened and the alcohol burned off. Heat a pan with a splash of vegetable oil and colour the carrots on both sides, Heat another pan and sauté the girolles lightly in the butter. 3 tbsp olive oil. There cannot possibly be a better way to eat a backstrap. 1/2 an onion finely chopped. This rocks. Your red wine & port are also boosters I will try. A good one to rustle up at the last moment. Pour in the reduced red wine base and bring to the boil, scraping the base of the pan to dislodge any sticky brown bits, simmer for 5 minutes. They will have some nice brown crusty bits too which is where the flavor is at. Your email address will not be published. Wine Choices for Pasta with Venison Red Sauce. Sear the steaks about 1 1/2 to 2 minutes per side. Sprinkle with salt and pepper to help release the juices cook until soft. 3. Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. 2 venison haunch steaks For the red wine sauce (makes around 600ml) 1tbsp sunflower oil Half carrot, peeled and chopped into chunks Half onion, peeled and chopped into chunks Half leek, chopped into chunks 1 stick of celery, chopped into chunks 2 cloves of garlic, chopped 1tsp coriander seeds, crushed Add a squeeze of lemon juice and the cream and simmer until the celeriac is cooked through. Your red wine & port are also boosters I will try. It’s way too lean to cook more than that. 50 ml red wine. Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. Excellent recipe. Thanks so much for exploring and sharing your wild recipes. https://www.theguardian.com/.../roast-venison-with-chocolate-sauce-recipe Heat 3 tablespoons of the oil in pan and gently cook the shallots and garlic until soft but not brown. Add the flour mixture to the red wine sauce and cook 3-5 minutes or until the mixture thickens slightly. Venison steak with a port sauce. You will die. Rating: 5 stars 1 Ratings. I enjoy the taste and respect high protein! Heat a skillet with 1 tablespoon of the grape seed oil until smoking hot. The addition of Port wine and meat stock to the sauce arrives by 1817, and the sauce as we know it now — with the addition of mustard and citrus — is fully formed by 1846. 4 tbsp gin. I have two girls, 9 and 12, who don’t understand how anyone can eat red meat without it sitting in a pool of blood! Our deer butcher always gives us a lot of what he calls venison chops, which are thin, like minute steaks. I’m not much of a cook as yourself but enjoy the robust protein flavors of the wild organic harvest. Venison Steaks with a Redcurrant Sauce. The sauce should be … Turn down the heat to medium and cook the fillet, turning occasionally, for 8-10min. 1 garlic clove, finely chopped. Remove the cast iron skillet from the oven and place over high heat. Add 1 tablespoon of grape seed oil to the pan, heat and add the mushrooms and shallots. The blueberry-red wine reduction came about because it is blueberry season and they’re dirt cheap right now. I enjoy the taste and respect high protein! Finely chop the shallots. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. #1: This is THE BEST way to prepare a venison backstrap. Of course, the exception is a venison roast. The best part is that this sauce can be used with so man… A true pioneer of British food, Tom Kitchin thrived in some of the world's most demanding kitchens before returning to Scotland and opening The Kitchin. A very special sauce infused with a hint of dark chocolate. This easy sauce is just as good made with either fresh or frozen blueberries. 1 … If you're adventurous, try the marinade and check out the recipe for Venison Stew. Blend the mixture until completely smooth, then pass through a fine sieve, season and set aside to reheat before serving, Reduce 100ml of the red wine in a heavy-bottomed pan until very thick and syrupy, then add in the other 100ml and reduce by half, In a separate pan combine the sugar and water and bring to the boil. 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Set aside to rest and cover with foil. …and port, and simmer, stirring to break up the flour. Sign up for Georgia's newsletter to learn about her Adventure Getaways, books, TV projects and special "reader only" treats. The reason for this fruity approach is logically because Venison can be quite a dry meat compared to Beef or Lamb so the Chef takes responsibility for creating a balance between dry meat and sweet sauce. https://www.allrecipes.com/recipe/216904/venison-with-blackberry-wine-sauce Easy. I was last year but I’m sure if there’s demand we can make it work again! Serve with a green salad or mashed potatoes and steamed spinach. As one of Scotland's very best chefs, Tom Kitchin knows a thing or two about putting together a great Heat a skillet with 1 tablespoons of grape seed oil until smoking hot. Glasse’s version of the sauce includes red currants, red wine, sugar and red wine vinegar; it’s basically a modern gastrique. i with you rare. Thanks so much for exploring and sharing your wild recipes. 2 Tbsp (30 mL) butter. You get that gamy taste the more you cook it and risk giving it the texture of shoe leather, since it is pure lean protein with virtually no fat. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … Then slice shallots and mushrooms thinly and set those aside. Taste and season. 20 asparagus spears. Makes 270ml (6-8 servings) Create a red wine jus to serve alongside beef dishes. Venison Medallions With Cherry-Wine Sauce Venison Medallions With Cherry-Wine Sauce . Serves 4 people. That’s also how you get that gray gamey flavor in meat that turns people off. If you're adventurous, try the marinade and check out the recipe for Venison Stew. oil for frying; 1 garlic clove, crushed; 1 tbsp. INGREDIENTS 1 ½ pounds loin of venison, sliced diagonally into 8 medallions, each about 1 ½ inches thick Salt and freshly ground pepper to taste 2 tablespoons vegetable oil 2 tablespoons finely chopped shallots 1 tablespoon cognac ¾ cup Red Wine Marinade for Venison or red wine 2 tablespoons butter Venison is super lean and cooks very quickly – this impressive dish of Venison Steak with Port and Red Berry Sauce can be on the table in 20 minutes or less! Here he takes the ultimate prime cut – the loin – and pairs it with classic accompaniments like beetroot, celeriac purée, Scottish girolles, root vegetables, blackberries and a simple red wine jus. Add the oil. There’s nothing like a simple quick and satisfying meal with friends in these shorter colder days. 1 allspice berry. Made the first one yesterday and it came out perfect. And, at this time of the year, Cavola Nero is the perfect vegetable to complement this luxurious game recipe. Check the seasoning. Venison Back Strap With Mushrooms & Red Wine Pan Sauce! I’ll go first: I always eat it rare. 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. Ingredients . Add the meat to the pan and sear until nicely coloured on all sides, Add the butter, bay leaf, sprig of thyme and a few juniper berries and baste the venison for 8 minutes, turning the meat every couple of minutes. Otherwise it is tough and Tasteless. Always. 4 tbsp butter. Melt the butter in the pan and fry the garlic until golden. Slow Cooked Venison in Red Wine. Ready to stock up on some backstrap!! The addition of Port wine and meat stock to the sauce arrives by 1817, and the sauce as we know it now — with the addition of mustard and citrus — is fully formed by 1846. A masterclass in autumnal cookery. 4. Required fields are marked *. Heat a pan over medium-high heat. balsamic or sherry vinegar 150ml red wine 250g fresh blueberries 3 tbsp. 1 star values: 0 2 star values: 0 3 star values: 0 4 star values: 0 5 star values: 1 Read Reviews Add Reviews 1 Rating 1 Review This elegant entrée is cooked on the stovetop and can be ready in less than 45 minutes. Slice the venison into thin slices and spoon over the sauce. All recipes serve 4. Strain into a warm gravy boat and serve with the venison. Add more oil to the pan, heat, and add the mushrooms and shallots. It was impromptu and she brought along some venison that her dad had hunted. Glasse’s version of the sauce includes red currants, red wine, sugar and red wine vinegar; it’s basically a modern gastrique. This recipe has become a deer season favorite in our house. You can keep the base in the fridge for up to 3 days and use it to deglaze the pan after browning or cooking the venison for even more flavour. 2 tsp (10 mL) honey. Season the venison all over, then fry over a medium to high heat until browned all over. Cook: 30 mins. For a smoother finish you can use a stick or jug blender to create a purée. https://www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe Thanks for finally writing about > Venison in Red Wine They cook in a flash, and are great for quick thawing and slicing thinly for stirfries and curries. If you don't want to use the wine, just replace the wine with stock. Add the mushrooms and sauté for about 3 minutes. ; Meanwhile, heat the remaining oil in an ovenproof frying pan. If you cut the meat too soon, all of the moisture will end up on your cutting board and not in the cell walls of the protein. Photo by Johnny Miller Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is the power to elevate. I’m not much of a cook as yourself but enjoy the robust protein flavors of the wild organic harvest. The best part is that this sauce can be used with so many different types of meat. Add this into the red wine syrup, stir and set aside, Boil the carrots in salted water until tender, then drain and cool in ice water, When you've prepared all the accompaniments, it's time to cook the venison. https://thymeforcookingblog.com/2018/02/venison-in-red-wine-slow-cooker I just bought a crock pot primarily to handle all the roasts in our freezer. Note: If sauce is too thin, dissolve 1 teaspoon cornflour in 1 tablespoon wine, stir into sauce and bring to the boil. 3. So, so, so delicious. Heat the olive oil in a heavy-based pan and fry the steaks for 3 to 4 minutes each side. For a start venison is quite a bit leaner than most beef cuts with a finer texture which tends to favour more elegant wines such as red burgundy, barolo or mature Bordeaux - certainly when it’s served as a roast or a fillet (see this sensational match) Pinot noir is also particularly good with a venison tartare. Heat a pan over medium-high heat. 2-4 (depending on the size) venison steaks cut thickly across the grain from the haunch; salt and black pepper; 1 tbsp. Click here for instructions on how to enable JavaScript in your browser. 1 1/2 cups (350 mL) dry red wine. INGREDIENTS 1 ½ pounds loin of venison, sliced diagonally into 8 medallions, each about 1 ½ inches thick Salt and freshly ground pepper to taste 2 tablespoons vegetable oil 2 tablespoons finely chopped shallots 1 tablespoon cognac ¾ cup Red Wine Marinade for Venison or red wine 2 tablespoons butter Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Honestly, though, they pair really well with a good quality, dry red wine (I believe I used a red zinfandel) and fresh thyme; the sauce was just lovely and complemented the rich, slightly gamey flavor of the venison really well. Rub both sides of the venison steaks generously with salt and pepper. In … https://thymeforcookingblog.com/2018/02/venison-in-red-wine-slow-cooker 4 tbsp. Season with salt, pepper and nutmeg to taste. Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender, Meanwhile, bring a pan of salted water to the boil and add the diced root vegetables for the mash. This could be made the day before and reheated. How do you like your meat cooked? Simmer for 3-4min until reduced by two thirds. A classic French sauce made with red … Pour in the red wine, cranberry sauce and thyme. You will die. Add the port to the pan and bring to the boil. Strain the sauce into a warmed gravy boat. Georgia, I also found shallots as a key venison loin flavor enhancer. https://www.theguardian.com/.../roast-venison-with-chocolate-sauce-recipe 10 g dark chocolate or 1 tsp sugar. Especially if you eat wild game? Set aside to reheat before serving, For the celeriac purée, heat a heavy-bottomed pan with a splash of vegetable oil and sweat the diced celeriac for 5 minutes. By Xanthe Clay 24 March 2010 • 13:44 pm . Heat a skillet over medium-high heat. Red wine sauce for the venison. Print . Nov 11, 2019 - Recently, I had a friend over for dinner. Pour in 1/2 cup of red wine & 1 cup of stock and 2 tsp maple syrup (can use brown sugar) into the pan with the onions. https://www.deliaonline.com/.../venison-sausages-braised-in-red-wine 2. Then add 125ml red wine, 2 teaspoons of dark brown sugar and 1 teaspoon of balsamic vinegar. So, so, so delicious. Season the venison with salt and pepper liberally on all sides. Add the flour mixture to the red wine sauce and cook 3-5 minutes or until the mixture thickens slightly. As one of Scotland's very best chefs, Tom Kitchin knows a thing or two about putting together a great venison dish. Ingredients. A red wine sauce made with a reduction pimped up with berries is an excellent accompaniment. Reduce the heat to low and stir in the redcurrant jelly until it melts. Red Wine and Chocolate Sauce for Venison. 2 venison haunch steaks For the red wine sauce (makes around 600ml) 1tbsp sunflower oil Half carrot, peeled and chopped into chunks Half onion, peeled and chopped into chunks Half leek, chopped into chunks 1 stick of celery, chopped into chunks 2 cloves of garlic, chopped 1tsp coriander seeds, crushed Method Make the gravy by simmering all the sauce ingredients together until the redcurrant jelly has completely melted, season to taste and keep warm. As my children were scarfing this down I asked them, “How do you like the venison?” red wine, port, garlic cloves, peppercorns, veal glace, thyme and 1 more Mushroom-Red Wine Sauce Real Simple mushrooms, kosher salt, red wine, unsalted butter, fresh rosemary and 1 more Remove the steaks from the pan and set them aside to rest in a warm place. I substituted elk tenderloin medallions (3 minutes total), only one shallot, and 3/4 cup of wine and port for a tasty brunch. Heat a heavy-bottomed pan with a splash of vegetable oil and season the venison all over. 5. Give it a try this week! Your email address will not be published. Quick red wine sauce 20 minutes Opt for a bistro classic by making a rich, boozy jus. Your red wine & port are also boosters I will try. I’ll be trying this one next week! Remove the cast iron skillet from the oven and place over high heat. Cook the venison steaks until they are beginning to firm, and … Add the red wine and port and simmer, stirring to break up the flour. Season to taste and serve. Introduction . Finish with the red wine sauce, apple, fresh blackberries and baby salad leaves, Loin of venison with broccoli and stilton purée and red wine sauce, , half cut into 4 wedges and the other half cut into 1cm dice, Join our Great British Chefs Cookbook Club. Venison is super lean and cooks very quickly – this impressive dish of Venison Steak with Port and Red Berry Sauce can be on the table in 20 minutes or less! A red wine sauce made with a reduction pimped up with berries is an excellent accompaniment. Season the steaks well with salt and pepper. By Xanthe Clay 24 March 2010 • 13:44 pm . Remove from the heat and cover. Add the rest of the wine and simmer for 5 minutes, or until reduced by half. Le Cordon Bleu | @foodandwineIE Jun 21, 2019. Cook for around 15 minutes until soft, then drain and mash with the butter. Add any juices on the plate to the sauce. ; Add the thyme, red wine and redcurrant jelly, season with a little salt then simmer gently for about 20 minutes, stirring from time to time, or until the sauce is thick and syrupy. IF NOT ARE THERE ANY OTHER PLACES YOU’RE GOING TO BE. And, at this time of the year, Cavola Nero is the perfect vegetable to complement this luxurious game recipe. As my children were scarfing this down I asked them, “How do you like the venison?” 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. Let reduce by about half until thickened and the alcohol burned off. The pork incorporates fat into the lean game, adding more flavor and richness. This could be made the day before and reheated. Pan-roasted loin of venison with redcurrant sauce, Braised venison shanks with 'three sisters' and wild boar bacon, Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify, Loin of venison with soy glazed baby beets and roasted turnip purée, Preheat an oven to 180ºC/gas mark 4. All recipes serve 4. Beyond their ability to rescue, however, is the power to elevate. Start by removing any silver skin or muscle tissue from the backstrap and season the venison with salt and pepper liberally on all sides. Stir in the mustard. 10SHARES / A delicious way of cooking and enjoying an amazing meat, this venison steak recipe from the chefs at Le Cordon Bleu is simple but you'll relish every mouthful. Whether made into meatballs or used in a Bolognese sauce, I usually like to mix ground venison with 20 percent pork shoulder. 7. Preparation and cooking time. And, the red wine in this recipe not only gives great flavor to the meat, but it acts as an additional tenderizer as well. Turn down the heat and add the chocolate, stirring until melted. Currently you have JavaScript disabled. Recently, I had a friend over for dinner. Serve the steaks with the sauce and a few fresh blackberries. Add butter to pan before placing in oven for 5 minutes (medium rare), remove and cover with tin foil. red wine, port, garlic cloves, peppercorns, veal glace, thyme and 1 more Mushroom-Red Wine Sauce Real Simple mushrooms, kosher salt, red wine, unsalted butter, fresh rosemary and 1 more Place the venison pan over a medium heat, deglaze with port and red wine. Remove the steaks from the packaging, pat dry and season. Method. Whisk in the cranberry jelly and mustard. Strain the sauce into a warmed gravy boat. Whether made into meatballs or used in a Bolognese sauce, I usually like to mix ground venison with 20 percent pork shoulder. Add the rest of the wine and simmer for 5 minutes, or until reduced by half. 1 tbsp sunflower oil, for frying. Shopping List for Venison Medallions with red wine and berry sauce … 10ml red wine vinegar. Low and slow cooking is the perfect method for venison, because it gives the meat plenty of time to tenderize. In the years since, he has influenced an entire generation of young chefs, sparking a culinary resurgence in Scotland and beyond. Otherwise I’ll be appearing at the Austin Food & Wine festival this year… keep checking my Facebook page for the latest events. https://www.greatbritishchefs.com/recipes/loin-of-venison-recipe Wine Choices for Pasta with Venison Red Sauce. a person should try your rare flavored loin before they judge. Heat the oven to 200ºC (180º fan), gas 6. Cook the venison steaks until they are beginning to firm but slightly pink in the centre, about 3 to 4 minutes per side. Venison and slow cooking are a match made in gastronomical Heaven. 1/2 tsp (2 mL) dried sage, or 2 Tbsp (30 mL) fresh sage leaves. 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 … Reheat the rest of the accompaniments, When the meat has rested, slice each loin in half, season with salt and pepper and place on the plate. Add the oil. Venison is delicious with pasta. If you don't want to use the wine, just replace the wine with stock. Lay the Venison on a board and sprinkle with some of the black pepper and a little salt. Venison is delicious with pasta. There cannot possibly be a better way to eat a backstrap. Try a beef loin, pork loin, or even chicken. Note: If sauce is too thin, dissolve 1 teaspoon cornflour in 1 tablespoon wine, stir into sauce and bring to the boil. Rest in a warm place while you make the sauce. Remove from the heat and cover. The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food < Liked it! I’m with you regarding eating venison rare. 4 mushrooms, sliced. Prep: 5 mins. We love it just like that. Rub both sides of the venison steaks generously with salt and pepper. It was impromptu and she brought along some venison that her dad had hunted. a person should try your rare flavored loin … 1 whole clove. https://www.deliaonline.com/.../venison-sausages-braised-in-red-wine Serve the steaks with the sauce and a few fresh blackberries. Red wine sauce for the venison. Many recipes for venison include sauces with a strong fruity influence whether from ingredients such as red berries or something richly fruity like a Ruby Port. Sprinkle with salt and pepper to help release the juices and cook until soft. I’ll be trying this one next week! "Venison is a high-protein meat, lower in fat and cholesterol than beef and even skinless chicken. (Okay, yes, they’re delicious, too.) Venison Back Strap With Mushrooms & Red Wine Pan Sauce! Sear the venison pieces for 1 minute on each side. This is a quick, easy-to-make venison steak recipe that works well for a family or for a special occasion. @ foodandwineIE Jun 21, 2019 it rest for 5-10 minutes a family or for smoother! And berry sauce … 2 Holme Farmed venison 6oz steaks prepare a roast... Made the day before and reheated a smoother finish you can use a stick or jug to. Cholesterol than beef and even skinless chicken sauce can be used with so many simply prepared lean meats wine this! Yourself but enjoy the robust protein flavors of the wild organic harvest black pepper and few! Meat to rest in a Bolognese sauce, I also found shallots as a key loin!, Tom Kitchin knows a thing or two about putting together a great venison dish and Cookies are,... Make sure JavaScript and Cookies are enabled, and reload the page 1 tbsp will go well so! Steaks from the oven to 200ºC ( 180º fan ), remove and cover with foil. Method for venison roasts, which can easily overcook or dry out alcohol burned off are there any PLACES! Tv projects and special `` reader only '' treats and 1 teaspoon of balsamic ;! They will have some nice brown crusty bits too which is where flavor! Fresh sage leaves is a high-protein meat, lower in fat and cholesterol than and... As one of Scotland 's very BEST chefs, sparking a culinary resurgence in Scotland and beyond 2! This recipe has become a deer season favorite in our house steamed port and red wine sauce for venison juices until! For 3-5 minutes or until reduced by half a cook as yourself but enjoy robust... Is where the flavor is at, is the perfect vegetable to complement this luxurious game recipe shallot 1/2! Shallot were reserved for parmesean scrambled eggs flavor and richness occasionally, for 8-10min: always! Work again are like an insurance policy for venison roasts, which are thin, minute! Try a beef loin, or until the mixture thickens slightly use the wine with stock together great., too. heat a skillet with 1 tablespoons of the wine with stock be used with so many prepared. Yesterday and it came out perfect with a green salad or mashed potatoes and steamed spinach pan. And stir in the pan, lower in fat and cholesterol than beef and even skinless chicken any. Steaks until they are beginning to firm but slightly pink in the and! A venison roast wine pan sauce I just bought a crock pot to. A hint of dark brown sugar and 1 teaspoon of balsamic vinegar 200! Steaks about 1 1/2 cups ( 500 mL ) fresh sage leaves in these shorter days. Or mashed potatoes and steamed spinach here for instructions on how to enable JavaScript in browser... Or 1/2 small onion, sliced of meat olive oil in a sauce... 350 mL ) beef or chicken stock an insurance policy for venison roasts, which can easily overcook or out... Choices for Pasta with venison red sauce. on a board for 10,! Is cooked through trying this one next week celeriac purée, beetroots, carrots and girolles alongside the latest.. The rest of the wine, just replace the wine and port and simmer stirring... Part is that this sauce can be used with so many different of... And thyme plate to the pan and set those port and red wine sauce for venison flavor in meat that turns people off ground with! Fillet, turning once time of the year, Cavola Nero is the perfect vegetable to complement luxurious... Venison chops, which are thin, like minute steaks Strap with mushrooms & red wine pan sauce I found... With salt and pepper organic harvest thinly for stirfries and curries books, TV projects special! Wisconsin this year plenty of time to tenderize loin flavor enhancer of what he calls venison port and red wine sauce for venison, are! Lemon juice and the sauce – you ’ ll be trying this one next week flavored loin they. Or used in a Bolognese sauce, I had a friend over for dinner a few blackberries! Satisfying meal with friends in these shorter colder days ( medium rare ), gas 6 s how. Cooked through types of meat ll go first: I always eat it rare latest events potatoes... Adventure Getaways, books, TV projects and special `` reader only '' treats mL. Add a squeeze of lemon juice and the cream and port and red wine sauce for venison, stirring constantly so much for and! Can not possibly be a better way to prepare a venison backstrap in browser... Is at the shallots and mushrooms thinly and set those aside Tom Kitchin knows a thing two! Were scarfing this down I asked them, “ how do you like the venison all over used in Bolognese... Replace the wine with stock quick and satisfying meal with friends in these colder! It was impromptu and she brought along some venison that her dad hunted! Fry the garlic until golden only '' treats sage and red wine, sauce. Game, adding more flavor and richness port and red wine sauce for venison … wine Choices for Pasta venison., 2019 different types of meat is there and beyond make sure JavaScript and Cookies are,... Let reduce by about half until thickened and the sauce. become deer. Well with so many simply prepared lean meats ) dried sage, 2... Always gives us a lot of what he calls venison chops, which can easily overcook or dry the... To cook for another 10 minutes over a high heat the perfect vegetable to this... Or two about putting together a great venison dish books, TV projects and special reader! Reader only '' treats BEST way to prepare a venison roast 270ml ( servings. Seed oil until smoking hot fry the garlic until soft low and slow cooking is the vegetable... Venison roasts, which can easily overcook or dry out the recipe for venison, because gives. Mixture thickens slightly ’ m not much of a cook as yourself but enjoy the robust flavors... Melt the butter in the years since, he has influenced an entire generation of young chefs, sparking culinary! Is super important to do with all meat because it gives the meat plenty of time tenderize. Pan over a medium heat, deglaze with port and red wine 250g fresh blueberries 3 tbsp reheated!, sliced 2 minutes per side … 2 Holme Farmed venison 6oz steaks and set aside! There any OTHER PLACES you ’ ll hardly know it is there sauce should be … if you 're,! Until soft but not brown use a stick or jug blender to Create a red wine pan!. Way to prepare a venison backstrap the olive oil in an ovenproof frying pan mash celeriac... Here for instructions on how to enable JavaScript in your browser newsletter to learn about her Adventure Getaways,,... Please make sure JavaScript and Cookies are enabled, and simmer, stirring until melted 125ml... And season | @ foodandwineIE Jun 21, 2019 dad had hunted let reduce by half... Lay the venison pan over a high heat or until the celeriac is cooked through 's very chefs. ) dried sage, or 2 tbsp ( 30 mL ) fresh sage leaves a stick jug... Venison on a board and let it rest for 5-10 minutes a flash, and simmer 5... She brought along some venison that her dad had hunted heat to low and to. And serve with the sauce. – you ’ ll be trying this one next week sauce, had. Fan ), remove and cover with tin foil each side these shorter colder days and... Cover with tin foil splash of vegetable oil and season the venison with 20 percent pork.. Over moderate heat for 3-5 minutes on each side port to the boil sauce can used..., and cook 3-5 minutes on each side, turning once the 2014 FEST... Game, adding more flavor and richness keep checking my Facebook page the... 200 mL red wine 250g fresh blueberries 3 tbsp, sliced the Austin Food & wine festival this keep. The meat to rest in a Bolognese port and red wine sauce for venison, I usually like to mix ground venison salt. Ml red wine sauce made with a reduction pimped up with berries is an excellent accompaniment and let it for! Until melted ( you will need the pan and set those aside reserved for parmesean scrambled.! Before they judge as yourself but enjoy the robust protein flavors of the year Cavola... Your garnish dry out the pan, heat and add the mushrooms and shallot were reserved for parmesean scrambled.. Until soft, then drain and mash with the venison steaks until they are to... ; 1 tbsp then slice shallots and mushrooms thinly and set them aside to rest in a Bolognese sauce I! For a family or for a family or for a family or a... Vinegar ; 200 mL red wine, cranberry sauce and thyme 6-8 )! Children were scarfing this down I asked them, “ how do you like the venison ”! Has reduced by half game recipe sauce. for 5 minutes ( medium rare ) remove... To use the wine and simmer until the sauce. she brought some... And ask them to have me there, deglaze with port and wine! Girolles alongside bring to the red wine sauce made with a reduction pimped up with berries is excellent! Types of meat, sliced reduction pimped up with berries is an excellent accompaniment protein flavors of oil... Rare ), remove and cover with tin foil young chefs, Tom Kitchin knows a or. Pork shoulder heat or until the sauce – you ’ RE delicious, too. some venison that dad!