BLACKBERRY BRAISED RED CABBAGE WITH VENISON
Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
- Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
- Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.
Nutrition Facts : Calories 385 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 32 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
VENISON WITH CHANTERELLES IN CREAM SAUCE AND BRAISED RED CABBAGE
Steps:
- Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
- In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
- In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
- To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
- In a small bowl, combine all the ingredients.
- In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
- Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
- In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
- On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
- On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
VENISON WITH CHANTERELLES IN CREAM SAUCE AND BRAISED RED CABBAGE
Provided by Food Network
Time 1h31m
Yield 6 servings
Number Of Ingredients 55
Steps:
- Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
- In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
- In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
- To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet slices.
- In a small bowl, combine all the ingredients.
- In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
- Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
- In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
- On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
- On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple juice and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE
THIS IS ONE OF MY VERY FAVORITES! If you don't hunt your own deer or elk, you can purchase venison in a specialty gourmet store, such as Wild Oats, etc.) NOTE: If you don't eat or can't obtain venison, you may substitute beef filets or veal cutlets.
Provided by Alan Leonetti
Categories Deer
Time P1DT20m
Yield 2-4 serving(s)
Number Of Ingredients 26
Steps:
- Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
- Drain the meat thoroughly.
- Season the meat with the salt& pepper& then dip in the flour.
- Dip the cutlets in the beaten egg& then in the bread crumbs.
- Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender.
- Transfer the cutlets to a heated serving plate.
- Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
- Pour the melted jelly sauce over the cutlets.
- On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple.
- Stir in the red cabbage& allow to marinate overnight in the refrigerator.
- On DAY TWO, in a sautè pan, heat the olive oil& butter.
- Add the onions& cook until glossy.
- Add sugar& stir.
- Cook until the sugar is caramelized.
- Deglaze with apple cider vinegar& red wine.
- Season with salt& pepper.
- Add the cabbage mixture& cook covered for about 30 to 40 minutes.
Nutrition Facts : Calories 1640.2, Fat 108.3, SaturatedFat 32.7, Cholesterol 197.3, Sodium 2988.8, Carbohydrate 153.1, Fiber 12.2, Sugar 73.3, Protein 17.6
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