ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
- Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
- Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
- Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
- Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
- Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.
BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE
This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!
Provided by Huntmom
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon on a slotted baking pan.
- Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
- Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
- Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
- Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
LOIN OF VENISON WITH RED CURRANT BORDELAISE
The venison is made especially toothsome by a dry rub, and red-currant wine-based sauce.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Combine juniper berries, peppercorns, and allspice in a spice or coffee grinder and process to a powder. Rub mixture into meat and refrigerate several hours.
- Combine shallots and red wine in a medium saucepan. Bring to a boil; simmer until reduced by three quarters, about 45 minutes. Add stock and bring to a boil again. Simmer until reduced by half, about 30 minutes. Sauce should be thick enough to coat the back of a spoon. Stir in jelly and add salt and pepper to taste; set sauce aside.
- Heat oven to 400 degrees. Heat oil in a large, heavy skillet over medium heat. Add venison loins and brown quickly on all sides. Transfer to a roasting pan; place in oven for 6 to 8 minutes per pound for rare to medium rare.
- Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.
More about "loin of venison with red currant bordelaise recipes"
VENISON STEAK WITH REDCURRANT SAUCE RECIPE - WOMAN …
From womanandhome.com
2/5 (219)Category DinnerEmail [email protected]Total Time 10 mins
PAN-ROASTED LOIN OF VENISON WITH REDCURRANT SAUCE RECIPE
From greatbritishchefs.com
Category MainTotal Time 35 minsEstimated Reading Time 2 mins
VENISON LOIN WITH BORDELAISE SAUCE | CRUSH MAG
From crushmag-online.com
VENISON TENDERLOIN RECIPE - PAN SEARED DEER TENDERLOIN
From honest-food.net
VENISON LOIN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SEARED VENISON WITH REDCURRANT SAUCE - WAITROSE
From waitrose.com
SPICE-RUBBED VENISON LOIN WITH RED WINE SAUCE | SAVEUR
From saveur.com
LOIN OF VENISON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DINNER - VENISON STEAKS WITH REDCURRANT SAUCE RECIPES
From findsimplyrecipes.com
CUMBERLAND SAUCE WITH VENISON - HOW TO MAKE CUMBERLAND SAUCE
From honest-food.net
ROAST VENISON IN RED WINE – CURRANT SAUCE - BOSSKITCHEN
From bosskitchen.com
VENISON WITH ROASTED ROOT VEGETABLES AND RED WINE SAUCE RECIPE
From greatbritishchefs.com
LOIN OF VENISON WITH RED CURRANT BORDELAISE RECIPES
From tfrecipes.com
BACON-WRAPPED VENISON LOIN WITH MUSHROOMS AND RED WINE SAUCE
From realtree.com
SEARED LOIN OF VENISON WITH RED WINE CHOCOLATE SAUCE
From inspiredcuisine.ca
LOIN OF VENISON WITH RED CURRANT BORDELAISE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PAN-ROASTED LOIN OF VENISON WITH REDCURRANT SAUCE RECIPE
From gofoodfood.cc
VENISON LOIN RECIPE WITH CELERIAC PURéE AND BRAISED RADICCHIO
From greatitalianchefs.com
VENISON WITH ROASTED ROOT VEGETABLES AND RED WINE SAUCE
From inspiredcuisine.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love