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