Medallions Of Venison With Bramble Jelly Or Blackberries Recipes

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

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.

BLACKBERRY BRAMBLE

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off heat and let cool to room temperature.
• In a rocks glass, muddle 4 of the blackberries, 1/2 mint sprig and 1 ounce of the cooled simple syrup. Add 2 ounces of the vodka and 3 ounces of the blackberry juice, and fill with crushed ice. Stir gently. Top off with 2 ounces of the club soda. Garnish with a blackberry and a mint sprig.

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

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.

VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan and cook the venison for 5 minutes, turn and cook for a further 2-3 minutes.
• Lift the meat from the pan and leave to rest.
• Add the vinegar to the pan then add in the stock, red-currant jelly and garlic stir over high heat to blend. then add the blackberries and carry on cooking until they soften, Serve with the venison, mashed potatoes and vegetables of your choice.

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.

BLACKBERRY BRAISED RED CABBAGE WITH VENISON

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.

VENISON MEDALLIONS WITH JUNIPER AND ORANGE

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.