VENISON WITH CRANBERRY-WINE SAUCE
Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
- Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
- Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
- Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.
Nutrition Facts : Calories 255, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
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.
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE
Steps:
- Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
- Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
- Preheat oven to 375 degrees F.
- Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
- Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
- Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Time 1h30m
Number Of Ingredients 24
Steps:
- Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
- Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.
PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.
MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
Steps:
- Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
- Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
- Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.
MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE
A co-worker shared this recipe with me along with several packages of venison. This recipe works well with beef, pork, veal or other wild game (elk, buffalo, etc) in place of the venison. This dish is so easy to prepare, yet tastes like a four star restuarant dinner. Dig out the good china and candlesticks for this one!
Provided by lovey514
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
- Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
- Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
- Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
- Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.
Nutrition Facts : Calories 171.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 23.1, Sodium 404.7, Carbohydrate 13.2, Fiber 0.2, Sugar 11.2, Protein 1.9
VENISON WITH CRANBERRY-WINE SAUCE
Number Of Ingredients 0
Steps:
- 1. Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.2. Remove venison from marinade reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.3. Add broth to skillet reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)4. Remove venison from skillet keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.NUTRITION FACTS: 1 Serving: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 100mg Sodium 400mg Carbohydrate 23g (Dietary Fiber 6g) Protein 27g % DAILY VALUE: Vitamin A 2% Vitamin C 14% Calcium 2% Iron 24% DIET EXCHANGES: 3 Lean Meat 2 Vegetable 1 FruitFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
More about "venison with cranberry wine sauce recipes"
VENISON ROAST WITH CRANBERRY SAUCE RECIPE - PETERSEN'S …
From petersenshunting.com
Estimated Reading Time 4 mins
VENISON STEAKS WITH RED WINE & CRANBERRY SAUCE …
From fieldandflower.co.uk
Estimated Reading Time 40 secs
WHAT SAUCES GO WITH VENISON? (13 BEST SAUCES) – HAPPY MUNCHER
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory SaucePublished 2022-04-22
- Blackberry sauce. This sauce goes great with venison because it offers a sweet and slightly tart compliment to the gaminess of the meat. We recommend using it on venison loin or steaks, but you can feel free to get creative!
- Red wine sauce. This sauce takes just four ingredients and about 20 minutes of simmering to make, but tastes like it took much longer. It’s delicious on its own, but elevated by the addition of venison.
- Salsa Verde. Salsa verde is a bright, tangy sauce made of parsley, mint, capers, and anchovies. While it can be made in a variety of different ways and with a variety of different ingredients, these are the most popular.
- Chimichurri. Chimichurri is the ultimate versatile sauce and perfect for any occasion. It’s perfect on venison and can be used as a marinade or a dressing, depending on how you make it (the quickest way to make it is just to blend all the ingredients together).
- Mustard sauce. Another sauce that goes well with venison is mustard sauce, and it’s usually made by combining Dijon mustard with heavy cream and sometimes white wine, garlic powder, or some other ingredients.
- Béarnaise sauce. An old-world classic with a twist. Béarnaise sauce is a savory condiment with a unique flavor that pairs well with venison. This sauce is traditionally made with clarified butter, shallots, but can be made at home with regular butter, white wine vinegar, and fresh herbs.
- Plum and Thyme sauce. You’ve heard of the classic orange sauce for venison and pheasant, but have you tried plum and thyme? It’s a sweet-tart sauce that brings out the rich flavor of venison without overpowering it.
- Mushroom sauce. Mushrooms have long been a complement to meat dishes. Their taste and aroma make any dish more complete and rich. Mushrooms contain many useful substances, so their use has a positive effect on health.
- Peppercorn sauce. One of our favorite things to do with venison is braise it in red wine sauce, but sometimes we like to cook it with a peppercorn sauce instead.
- Spiced berry sauce. This sauce is traditionally made with a large bowl of mixed berries and lemon juice, but you can also make it at home by combining a handful of your favorite berries with honey, lemon juice, cinnamon, and cloves.
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
VENISON HAUNCH WITH BRAISED RED CABBAGE RECIPE | HG WALTER LTD
From hgwalter.com
VENISON STEAKS WITH CRANBERRY CUMBERLAND SAUCE | RECIPES - DELIA …
From deliaonline.com
VENISON WITH CRANBERRY-WINE SAUCE | RECIPE | VENISON RECIPES, …
From pinterest.com
PAN-FRIED LOIN OF VENISON WITH PORT AND CRANBERRY SAUCE - GOOD …
From goodhousekeeping.com
VENISON WITH CRANBERRY SWEET AND SOUR SAUCE | RECIPES FROM …
From guide.sportsmansguide.com
ROASTED RACK OF VENISON WITH CRANBERRY SAUCE - TRAEGER
From traeger.com
VENISON WITH CRANBERRY WINE SAUCE RECIPES- WIKIFOODHUB
From wikifoodhub.com
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