Blackened Venison Steak With Wine And Cane Syrup Sauce Recipes

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BLACKENED VENISON STEAK WITH WINE AND CANE SYRUP SAUCE



Blackened Venison Steak With Wine and Cane Syrup Sauce image

This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off.

Provided by rotty_bt

Categories     Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 venison steak, cut about 1/2-inch thick (8oz each approx)
1/2 cup dry red wine
1/2 cup cane syrup (Steens Pure Cane Syrup recommended)
1/4 teaspoon fresh ground black pepper
4 teaspoons creole seasoning
4 teaspoons vegetable oil

Steps:

  • Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper.
  • Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
  • Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
  • Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
  • Serves 4.

Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.6, Sodium 42.2, Carbohydrate 28.2, Fiber 0.1, Sugar 27

VENISON STEAK WITH PORT SAUCE



Venison steak with Port sauce image

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

750g small potatoes , halved or quartered if some are large
2 tbsp olive oil
4 venison steaks
1 tbsp cracked black pepper
chopped parsley , to serve (optional)
zest 1 orange , removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick

Steps:

  • Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
  • Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
  • Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE



Spiced Venison Steaks with Red-Cabbage Confit and Red-Wine Sauce image

Categories     Sauté     Venison     Gourmet

Yield Serves 8

Number Of Ingredients 10

a 3 1/2- to 4-pound boneless loin of venison,* trimmed and cut crosswise into eight 4- to 6-ounce steaks, reserving any remaining for another use
2 tablespoons black peppercorns
2 tablespoons Szechwan peppercorns (available at Oriental markets, specialty foods, shops, and some supermarkets)
2 tablespoons dried allspice berries
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1/2 cup minced white part of scallion plus 1/3 cup thinly sliced scallion green
1 cup dry red wine
red-cabbage confit as an accompaniment
*available at many butcher shops, specialty foods shops, and some supermarkets.

Steps:

  • Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
  • In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

  • Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
  • Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

VENISON WITH CRANBERRY-WINE SAUCE



Venison with Cranberry-Wine Sauce image

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

1/2 cup dry red wine or nonalcoholic red wine
1 tablespoon Dijon mustard
4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive or vegetable oil
1/2 cup beef broth
1/2 cup dried cranberries
2 tablespoons currant or apple jelly
1 tablespoon butter or stick margarine
2 medium green onions, sliced (2 tablespoons)

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

VENISON WITH MUSHROOM-WINE SAUCE



Venison with Mushroom-Wine Sauce image

Provided by Ellie Krieger

Categories     Wine     Mushroom     Sauté     Meat     Venison     Red Wine     Healthy     Simmer

Yield Serves 4 people

Number Of Ingredients 11

1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

Steps:

  • 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
  • 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.

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