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