This is a heavenly use of the best part of a deer. Pan fried venison steaks with red wine and redcurrant sauce: rich, gutsy and quick to prepare. In a large heavy pot or Dutch oven set over medium-high heat, melt the butter. If you hunt, specifically deer – Praise Jesus! Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. "Good with any red meat." 250ml of beef stock Heat a large saute pan over high heat and add the oil. Because it is a perfect balance of sweet, spicy, savory and salty. If a favorite brand of sauce is preferred with beef, chances are it will be a favorite for venison too. When venison has been slow-cooked or simmered in gravy, as with a roast, the gravy also makes a delicious sauce. Let all this boil down until it is thick, but still pourable. Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. Cumberland sauce is traditionally made with redcurrant jelly but made, as it is here, with jellied cranberries, it has a … 6 of 10 Serves: 2-4 2 sticks of celery, peeled and chopped. 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. Pour any juices that have come out of the meat into the sauce and stir to combine. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Cover and cook on high for 4 hours. Glasse’s version of the sauce includes red currants, red wine, sugar and red wine vinegar; it’s basically a modern gastrique. A good chef would add a knob of butter at this stage, to give the sauce a nice glaze. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Add the onion, celery, … I like to add a few other ingredients to the sauce like a finely chopped shallots caramelized in butter, rosemary, balsamic vinegar, honey and red wine. By Hank Shaw on December 16, 2012, Updated May 17, 2020 - 43 Comments. Taste and taste again. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. A little rant to … 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. Or go simple and just serve it with a green salad and some nice, crusty bread. 2 carrots, peeled and chopped. For the gravy: 100ml or half a glass of red wine. Spicy chimichurri Five minutes Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. Add a little honey if the sauce is too astringent. Venison is deer meat, and factors that influence flavor include the species, sex, age, and even geographic location or diet of the animal. Amazon Doesn't Want You to Know About This Plugin. When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. Arguably better flavour than beef, undoubtedly more ethical and sustainable. A sauce such as this can be used as a marinade before cooking or as a dipping sauce afterward. It dates from at least the 1700s, and has been modified only a little since then. It is one of my all-time favorite sauces for a simply seared duck breast, wild or domestic. Remove steaks and cover with foil to keep warm. I’ve tried several. Venison can be tough, so tenderizing cuts of meat with a mallet, then breading, battering, and frying can yield a chicken-fried style venison steak. Today, I am going to make your life a better place to live…. If there is a classic way to eat venison, Cumberland sauce is it. Creamy Avocado Sauce for Pasta Yummly. The sauce should be … Strain into a warm gravy boat and serve with the venison. That being said, use cranberry jelly, red wine, port and … And you need not restrict yourself to venison here. Mix thoroughly and heat sauce throughout. What goes well with Cumberland on the plate? What’s the big deal about Cumberland sauce, and why should it persist so long in our kitchens? Cumberland Sauce Probably the most classic wild game sauce there is, this tangy, rich sauce goes well with any dark meat, especially venison, duck, goose or bear. Quickly sear each side of steaks, just about 2 minute per side. You'll quickly pan-sear venison steaks and serve with a silky blackberry sauce. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. Turn down the heat and add the chocolate, stirring until melted. When venison meat has a strong wild or gamey taste, a more intensely flavored or spicy sauce can help mask the gaminess. Venison at it's best should be served at med-rare. Remove venison from the oven and pour the juices into the sauce. A sauce such as this can be used as a marinadebefore cooking or as a dipping sauce afterward. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce. Taste and season as appropriate. Garlic and peppers are common ingredients which can form a simple sauce for venison. If you really can't find it, though, use lingonberry or cranberry jelly. Let this boil furiously until it is reduced by half. Add in the thyme, garlic and butter. Sear on all sides for around 3 minutes until browned. Salt and pepper each side of steaks and add to pan. You can strain it if you want a more refined sauce. And while there is no one true recipe for Cumberland, it always has at least the following: You can certainly make Cumberland sauce on the side, or you can do as I do and make it as a pan sauce when you are done cooking. Cumberland has been used for hare, lamb, duck and goose since it was invented. Add onions, garlic, and spices. Venison Steaks with Balsamic Jus - Annabel Langbein – Recipes Filed Under: Cooking Basics, Featured, Northern European, Recipe, Venison, Wild Game. Most recipes have either lemon or orange zest plus some juice, too. Learn about a little known plugin that tells you if you're getting the best price on Amazon. I prefer medium-rare. Stir the tomatoes and spices a bit. Baste the steaks with the melted butter and venison juices before placing in the oven for 6 minutes. For the BBQ sauce, I prefer hickory flavored. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Heat the oil in a heavy-based frying pan over a medium-high heat, cook the venison steaks for around 2 minutes on each side then remove from the pan and set aside. I prefer this method because it takes advantage of the browned bits in the saute pan and uses fewer pots, which means less to clean up afterwards. Don't let it burn. Oh, and if you can find syrup of any of these fruits, get that -- it dissolves easier in the sauce. And it tends to be combined with strong flavours like juniper or wild mushrooms which again might lead you in a pinot direction or, as I suggest with this recipe for spiced venison with wild mushroom and truffle sauce with a more vibrant Western Australian cabernet merlot blend (or a younger, fruitier Bordeaux). Saute the shallot over medium-high heat for 90 seconds, just until it softens. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, … Any sauce that is used for beef dishes can also be used for venison. Add venison back into sauce, or plate venison and spoon sauce on top. Take the venison out of the fridge and salt it well. There cannot possibly be a better way to eat a backstrap. and add shallots and ground pepper to … You would be surprised how easy it is to find red currant jelly in supermarkets. What could be better than melted butter and egg yolks on your venison steak? As an Amazon Associate I earn from qualifying purchases. I like simple mashed potatoes, but boiled or baked potatoes are just as good. Choosing the best sauce for venison involves considering personal taste, cuisine, and the occasion or event planned around the meal. 2 tsp redcurrant jelly. Polenta or fried hominy is excellent, as would any other mashed root vegetable. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. My favourite part about this recipe is the blackberry sauce itself. Venison Wellington. A good barbecue sauce hits all these notes, as does all proper Vietnamese food. You can serve this sauce with seared or grilled venison, elk or antelope meat. Let it rest at room temperature for 30 minutes. Slice the venison into medallions. I have several similarly classic wild game sauces that work well with venison, like venison medallions with gin and juniper, and the venerable steak Diane. A cream or white gravy is commonly served with beef prepared in this way, and it is also a good choice for venison. Stir well so pan juices, mushrooms and cream are mixed thoroughly. That's why béarnaise goes so well with it. Salt & Pepper. To make it in five minutes, put 1 clove of garlic, 1 red chilli, a small bunch each of coriander and parsley and 3 tablespoons of red wine vinegar in a small food processor. This dish is delicious and is perfect for when you have guests or family over. Venison Sausages in Spicy Peppers Spanish Tortilla. It … Serve with the sauce either over the meat or alongside. Raspberry is not as good a substitute. Asian-American sauces such as sweet and sour, teriyaki or sweet chili sauce are good choices for venison that has been cooked in Asian-inspired dishes such as stir fry, teriyaki steaks, sweet and sour spare ribs or beef and broccoli, where venison has been substituted for beef. oregano, garlic clove, flour, celery, venison roast, water, Worcestershire sauce and 10 more Braised Venison Cooking Up Clean Himalayan salt, water, olive oil, yellow onion, celery, fresh chives and 7 more Braised Venison Cooking Up Clean Beef Wellington is a British classic, and this Venison Wellington … Citrus. – you are going to wish you had a freezer full of back straps. Since venison can be prepared in so many ways, and since every person has a unique set of likes and dislikes when it comes to flavor, there really is no best sauce for venison. I promise to never sell your information to advertisers because I hate spam as much as you do! This little known plugin reveals the answer. Look no further than this venison steak with blackberry sauce. Stir in the red currant jelly and the black pepper. A venison version of Filet Mignon. venison meatballs with berry sauce. Another simple sauce that goes well with venison is a combination of salt, black pepper, powdered garlic, Worcestershire sauce, wine, and sugar. Another simple sauce that goes well with venison is a combination of salt, black pepper, powdered garlic, Worcestershire sauce, wine, and sugar. Whenever you achieve this balance in cooking, people will remember you… or at least your food. The sauce choice is often not as important as the preparation that goes into the venison. Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. 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