Blackened Venison Steak With Wine And Cane Syrup Sauce Recipes

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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

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

HENKE'S HUNTER'S VENISON



Henke's Hunter's Venison image

Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice.

Provided by hankers

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 3h5m

Yield 4

Number Of Ingredients 9

¼ cup butter, divided
1 ½ pounds venison, cut into cubes
1 ½ pounds sliced mushrooms
½ cup dry white wine
1 (14.25 ounce) can beef broth
1 bunch green onion, chopped
¼ cup minced parsley
2 tablespoons onion powder
1 tablespoon garlic powder

Steps:

  • Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.
  • Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.

Nutrition Facts : Calories 400 calories, Carbohydrate 15.3 g, Cholesterol 159 mg, Fat 16.5 g, Fiber 3.7 g, Protein 44 g, SaturatedFat 9 g, Sodium 178 mg, Sugar 6.5 g

VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE



Venison Steaks W/ Creamy Pepper & Brandy Sauce image

The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy!

Provided by KLBoyle

Categories     Deer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs venison steak (I like back strap)
3 tablespoons oil
1 large shallot, minced
1 tablespoon butter
2 tablespoons fresh ground pepper
1/3 cup brandy
1/4 cup red wine
1 cup beef stock
1/3 cup sour cream
salt and pepper

Steps:

  • Melt butter and oil in large saute pan over med-high heat.
  • Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
  • Remove steaks and cover with foil to keep warm.
  • Turn heat down to med. and add shallots and ground pepper to pan and saute.
  • Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
  • Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
  • Add steaks back to pan and cook 2 minute.
  • Serve and enjoy!

Nutrition Facts : Calories 444, Fat 21.4, SaturatedFat 7.6, Cholesterol 160.8, Sodium 315.8, Carbohydrate 4.1, Fiber 0.8, Sugar 0.1, Protein 40.9

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.

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

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Top Asked Questions

How to cook venison steak on the grill?
Directions 1 Step 1#N#Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to... 2 Step 2#N#Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and... More ...
What sauce to serve with venison roast?
If you then whisk in cold butter, it will turn into velvety, very cheffy sauce fit for the venison. And for the occasion of roasting a whole haunch of venison check out the magic chocolate sauce that can be served with the roast! 1.
How to cook steak in a pan with sauce?
Season the steaks with black pepper and cook them for 2 minutes on each side. This makes for medium rare, but the cookedness can be further adjusted when you return them to the pan with the sauce, so shorter initial frying is better. 3. Lift the steaks out and place them on a warm plate, loosely covered with foil.
Are venison steaks tender?
But venison steaks are a bit of a lottery. Depending on various factors like which end of the haunch your butcher cut them; whether they had aged properly; how lean the meat is - they might be tender or tough as old boots.

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