VENISON WITH BLUEBERRY SAUCE AND COLCANNON
I love this recipe with tenderloins, but backstrap or even a well-cut leg steak would work. And of course this will work with duck, goose, beef or lamb, too. You'll notice I use both clarified and regular unsalted butter here. I like the clarified because it has a high smoke point and is better for searing than regular butter; milk solids burn easily. You can buy it in many markets labeled as Indian ghee, or you can make your own. Or use another fat or oil. As for the mushrooms, I used dried morels. Any good dried mushroom will do. You want that mushroom soaking water, so don't use fresh mushrooms. Port wine can be a nicer kick in the sauce than red wine, but it's strong -- if you use Port instead of red wine, use only 1/4 cup. Finally, remember that this is a savory sauce, despite the blueberries (or huckleberries). If this is weird to you, add some sugar.
Provided by Hank Shaw
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Take the venison out of the fridge and salt it well. Let it set on the cutting board while you rehydrate the mushrooms and boil the potatoes for the colcannon.
- Put the diced potatoes into a pot of salted water and bring to a boil. Simmer until tender. Drain the potatoes and put them back in the pot. Turn the heat to low under the pot and let the potatoes steam for a few seconds.
- Beat in the butter, sour cream and chopped vegetables. You want nice mashed potatoes with green streaks. Add salt to taste, cover the pot, turn off the heat and set aside.
- Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside.
- Wipe the pan with a paper towel. Pat the venison dry and put the clarified butter into the pan. Set it over high heat until the butter is very hot, but not smoking. Add the venison and sear until medium-rare. If you don't know to tell when the meat is done, use the finger test for doneness. When the venison is done, move it to rest on a cutting board.
- Return the onions to the pan, add the mushrooms and garlic and saute over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add the wine.
- Boil this down until it's almost gone, using a wooden spoon to stir up any browned bits on the bottom of the pan. Add the stock and mushroom soaking water (strain the water if there is any debris in it) and boil this down by two-thirds.
- Add the huckleberries or blueberries and cook another minute or two, Add black pepper, salt and vinegar to taste. If you want it sweet, add some sugar now; start with a teaspoon or two. Garnish with the rosemary.
Nutrition Facts : Calories 597 kcal, Carbohydrate 60 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 86 mg, Sodium 151 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
VENSION MEDALLIONS WITH GREEN PEPPERCORNS
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.
- Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare.
- Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately.
MEDALLIONS OF FALLOW DEER WITH GREEN CARAMELIZED APPLES
Steps:
- To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.
- In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.
- To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES
Steps:
- Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
- Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
- If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
- Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
- Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.
VENISON MEDALLIONS WITH JUNIPER AND ORANGE
Provided by Paul Flynn
Categories Citrus Game Freeze/Chill Marinate St. Patrick's Day Orange Venison
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make butter:
- In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make venison:
- In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
- Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
VENISON WITH BLACKBERRY WINE SAUCE
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
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 MEDALLIONS WITH BLACKBERRY SAGE SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
- Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
- Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
- To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams
FILLET OF VENISON WITH A WILD THYME AND BLUEBERRY SAUCE
This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.
Provided by lindseylcw
Categories Deer
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the venison into 1 inch discs.
- Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
- Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
- Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
- Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!
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
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
- Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
- Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams
FALLOW VENISON MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE
Steps:
- Combine the blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel, and ginger. Stir to blend and set aside. Melt butter in a large, heavy skillet and sauté Elk Medallions quickly until browned on both sides - do not cook past medium - rare. Transfer Elk to a platter and keep warm. Add the blueberry mixture to the skillet and cook until the mixture thickens, scraping up any brown bits. (about 2 minutes). Spoon the blueberry mixture over the meat and serve.
More about "fallow venison medallions with blueberry citrus sauce recipes"
VENISON MEDALLIONS WITH BLUEBERRY-SAGE SAUCE AND …
From notjustsundaydinner.com
Estimated Reading Time 3 mins
VENISON MEDALLIONS WITH WILD BLUEBERRY SAUCE
From readersdigest.ca
Servings 4Total Time 30 minsCategory Main Courses
PAN SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY SAUCE ...
From community.legendarywhitetails.com
VENISON MEDALLIONS WITH SAUTéED APPLE SLICES AND WILD ...
VENISON LOIN MEDALLIONS WITH RED WINE AND BERRY SAUCE
From london-unattached.com
VENISON MEDALLIONS WITH MUSHROOM SAUCE | MINDFOOD
From mindfood.com
VENISON MEDALLIONS WITH COGNAC SAUCE RECIPE | EATINGWELL
From eatingwell.com
VENISON WITH BLACKBERRY SAUCE RECIPE | EATINGWELL
From eatingwell.com
RECIPE: PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY ...
From thehuntingpage.com
VENISON MEDALLIONS WITH ELDERBERRY SAUCE RECIPE | EAT ...
From eatsmarter.com
VENISON BACKSTRAP RECIPES - VENISON MEDALLION RECIPES
From honest-food.net
VENISON MEDALLIONS WITH FRUIT SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
MEDALLIONS OF VENISON WITH CRANBERRY-PORT SAUCE | WILLIAMS ...
From williams-sonoma.com
RECIPE: VENISON WITH BLUEBERRY BOURBON SAUCE | AN OFFICIAL ...
From americanhunter.org
VENISON MEDALLIONS IN CREAM SAUCE - HOMESPUN OASIS
From homespunoasis.com
HOW TO COOK VENISON MEDALLIONS | OUR EVERYDAY LIFE
From oureverydaylife.com
PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY SAUCE ...
From sportingchef.com
VENISON MEDALLIONS WITH BLUEBERRIES - DELICIOUSLYORKSHIRE
From deliciouslyorkshire.co.uk
VENISON MEDALLIONS WITH CHERRY WINE SAUCE RECIPE
From crecipe.com
VENISON MEDALLIONS WITH BLACKBERRY-SAGE SAUCE – BROKEN ...
From brokenarrowranch.com
VENISON WITH BLUEBERRY SAUCE - FOOD | DRINK | RECIPES
From waitrose.com
VENISON WITH BLUEBERRY SAUCE RECIPE - GOURMET DIRECT
From gourmetdirect.co.nz
RECIPE: SEARED VENISON LOIN WITH BALSAMIC BLUEBERRY SAUCE ...
From foodnewsnews.com
VENISON MEDALLIONS WITH MUSHROOM SAUCE - THE SPORTING CHEF
From sportingchef.com
VENISON MEDALLIONS WITH SPICY BLACKBERRY SAUCE | SMOKING ...
From smokingmeatforums.com
VENISON WITH BLUEBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
VENISON MEDALLIONS WITH COGNAC SAUCE
From crecipe.com
FALLOW VENISON, SALTED BAKED CELERIAC AND CHOCOLATE ...
From greatbritishchefs.com
VENISON MEDALLIONS WITH CHERRY-WINE SAUCE
From completerecipes.com
KALAHARI VENISON MEDALLIONS WITH PLUM SAUCE RECIPE ...
From foodandwine.com
VENISON BLUEBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
VENISON MEDALLIONS WITH WILD BLUEBERRY SAUCE
VENISON MEDALLIONS WITH PEANUT SAUCE | RECIPE | VENISON ...
From pinterest.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