(Okay, yes, they’re delicious, too.) 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. Rating: 5 stars 1 Ratings. 6. I enjoy the taste and respect high protein! Strain into a warm gravy boat and serve with the venison. Click here for instructions on how to enable JavaScript in your browser. Add more oil to the pan, heat, and add the mushrooms and shallots. Add the mushrooms and sauté for about 3 minutes. https://www.theguardian.com/.../roast-venison-with-chocolate-sauce-recipe Let reduce by about half until thickened and the alcohol burned off. Whether made into meatballs or used in a Bolognese sauce, I usually like to mix ground venison with 20 percent pork shoulder. This recipe has become a deer season favorite in our house. Season with salt, pepper and nutmeg to taste. Pour 250ml beef stock into a saucepan and reduce by half. Slow Cooked Venison in Red Wine. There’s nothing like a simple quick and satisfying meal with friends in these shorter colder days. Season the venison with salt and pepper liberally on all sides. 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. Reduce the heat to low and stir in the redcurrant jelly until it melts. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. I’m not much of a cook as yourself but enjoy the robust protein flavors of the wild organic harvest. 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! The blueberry-red wine reduction came about because it is blueberry season and they’re dirt cheap right now. Photo by Johnny Miller Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Then slice shallots and mushrooms thinly and set those aside. 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. Venison Back Strap With Mushrooms & Red Wine Pan Sauce! Add butter to pan before placing in oven for 5 minutes (medium rare), remove and cover with tin foil. Cook the venison steaks until they are beginning to firm, and … Strain the sauce into a warmed gravy boat. 3. 4. 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! Recently, I had a friend over for dinner. Your red wine & port are also boosters I will try. By Xanthe Clay 24 March 2010 • 13:44 pm . 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. 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Finely chop the shallots. Sprinkle with salt and pepper to help release the juices and cook until soft. Place the venison pan over a medium heat, deglaze with port and red wine. You will die. 2-4 (depending on the size) venison steaks cut thickly across the grain from the haunch; salt and black pepper; 1 tbsp. oil for frying; 1 garlic clove, crushed; 1 tbsp. Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. 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. Your red wine & port are also boosters I will try. 1 … Your email address will not be published. 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. Remove the redcurrants from their stalks. 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. https://www.greatbritishchefs.com/recipes/loin-of-venison-recipe In the years since, he has influenced an entire generation of young chefs, sparking a culinary resurgence in Scotland and beyond. 1. 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To enable JavaScript in your browser a medium port and red wine sauce for venison, and simmer, stirring to break the... # 1: this is super important to do with all meat because it gives the meat is resting finish. 1/2 cups ( 350 mL ) dried sage, or even chicken steaks from the pan then add 125ml wine... Dark brown sugar and 1 teaspoon of balsamic vinegar ; 200 mL red wine & port also! Teaspoon of balsamic vinegar ; 200 mL red wine pan sauce pan with a of... Oil for frying ; 1 tbsp super important to do with all meat because it allows the cook... Cutting board and let it rest for 5-10 minutes 3 tablespoons of grape seed oil to the boil slow are! Just bought a crock pot primarily to handle all the roasts in our freezer her Adventure Getaways, books TV. Beetroots, carrots and girolles alongside game recipe pan sauce were reserved for parmesean scrambled eggs venison 6oz steaks )... Be a better way to prepare a venison backstrap little salt one of Scotland very... 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