Pan Fried Venison With Blackberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-FRIED VENISON WITH BLACKBERRY SAUCE



Pan-fried venison with blackberry sauce image

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

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

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

BLACKBERRY SAUCE



Blackberry Sauce image

Serve this easy blackberry sauce with ice cream, lemon mousse, angel food cake or sliced peaches-the list goes on!

Provided by Patsy Jamieson

Categories     Healthy Blackberry Recipes

Time 1h

Number Of Ingredients 4

3 1/2 cups fresh or frozen blackberries, (one 16-ounce package)
¼ cup sugar
¼ cup water
1 tablespoon lemon juice

Steps:

  • Bring blackberries, sugar and water to a simmer in a medium saucepan, stirring occasionally. Simmer over low heat for 5 minutes. Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until chilled.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 8.4 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 0.5 mg, Sugar 6.7 g

VENISON WITH BLACKBERRY SAUCE



Venison With Blackberry Sauce image

Easy, and so tasty. The blackberries really add to this enjoyable dish. Compliments of BBC Good Food Magazine.

Provided by JoyfulCook

Categories     Deer

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 venison steak, Thick
1 tablespoon balsamic vinegar
150 ml beef stock
2 tablespoons red currant jelly
1 garlic clove
85 g blackberries

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.

Nutrition Facts : Calories 141.1, Fat 7.1, SaturatedFat 1, Sodium 241.8, Carbohydrate 19.3, Fiber 2.5, Sugar 12.8, Protein 1.5

PAN-FRIED VENISON STEAK



Pan-Fried Venison Steak image

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

Steps:

  • Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

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 MEDALLIONS WITH BLACKBERRY SAGE SAUCE



Venison Medallions With Blackberry Sage Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 medium shallot, chopped
1 1/2 cups blackberries or blueberries
1 cup strong veal stock
2 tablespoons unsalted butter, at room temperature
Coarse salt and freshly ground pepper to taste
1 to 2 tablespoons honey
2 sprigs fresh sage or 1 teaspoon ground sage
8 medallions from boneless loin of venison (3 ounces each)
3 tablespoons safflower oil

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

More about "pan fried venison with blackberry sauce recipes"

VENISON LOIN AND BLACKBERRY SAUCE RECIPE | FOOD MAGAZINE
2011-06-02 Sea salt and freshly ground black pepper. Preheat the oven to 220°c/gas 7. For the blackberry sauce, place three quarters of the blackberries, red wine and stock in a heavy-based saucepan and bring to the boil. Cook for about 10 minutes until the blackberries have softened. Push the mixture through a fine sieve and discard the seeds and pulp.
From food-mag.co.uk


PAN-FRIED VENISON WITH BLACKBERRY SAUCE | RECIPE | VENISON ...
May 7, 2017 - Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison, from BBC Good Food.
From pinterest.ca


VENISON IN A BLACKBERRY THYME-SAUCE - CAST IRON CHEF
2020-05-02 But when it is, I buy it and use this recipe. You don’t have to be experienced at cooking venison to make this dish. You just brown the meat on all sides in your skillet then transfer it to the oven for 20 minutes or so. After that, it’s just making the blackberry-thyme sauce while the venison roasts in the oven.
From castironchef.com


VENISON WITH BLACKBERRY SAUCE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Venison With Blackberry Sauce are provided here for you to discover and enjoy ... Healthy Menu. Healthy Pork Fried Brown Rice Heart Healthy Diet Handout Pdf Food Network Heart Healthy Recipes Heart Healthy Diet Plan Pdf Heart Healthy Dinner Recipes Delicious Heart Healthy Meals Heart Healthy Quick Meals Healthy Heart Diet …
From recipeshappy.com


PAN FRIED VENISON TENDERLOIN RECIPES - THERESCIPES.INFO
In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.
From therecipes.info


RECIPE: PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY ...
2013-10-10 1/4 cup blue cheese crumbles. Instructions. Season meat evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm.
From thehuntingpage.com


VENISON STEAK WITH BLACKBERRY SAUCE - A PERFECT DINNER ...
2017-11-27 Fry the steaks in the butter and oil on a high heat for 2 minutes on each side. Remove the steak from the pan, put aside and keep warm. In the same pan, add the wine and let it bubble away until halved, which would take about 5 minutes. Add the stock and let it bubble for another 5 minutes.
From greedygourmet.com


PAN FRIED VENISON WITH BLACKBERRY SAUCE RECIPE
Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce ... Foodnetwork.com Get this all-star, easy-to-follow Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and ... 1 Hour 16 Min; 4 servings
From crecipe.com


VENISON WITH BLACKBERRY SAUCE - BINKY'S CULINARY CARNIVAL
2018-09-24 How to Marinate the Venison. Add meat to a marinating bag. Add cooled marinade. Seal the zipper seal and place the end of the retractable handheld sealer over the valve on the bag. Press firmly and press the accessory button to vacuum the air out of the bag. Marinate for about 10 minutes. and proceed with recipe.
From binkysculinarycarnival.com


PAN FRIED VENISON WITH BLACKBERRY SAUCE BEST RECIPES
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 ...
From recipesforweb.com


PIGEON BREAST WITH BLACKBERRY SAUCE - CHEZ LE RêVE FRANçAIS
2021-04-23 Pat the pigeon breasts dry on kitchen paper and season with salt and pepper. Add the butter and oil to a pan over a medium to high heat then add the pigeon breasts. Fry for two to three minutes each side to serve them medium. Gently heat through the blackberry sauce while the pigeon rests. Serve the sauce in pots, with a little poured over the ...
From chezlerevefrancais.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE - HAMPSHIRE ...
2015-11-25 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 ...
From hampshirefarmersmarkets.co.uk


ROASTED VENISON WITH BALSAMIC BLACKBERRY SAUCE RECIPE ...
2019-12-08 In a medium saucepan over medium heat, bring the balsamic vinegar, brown sugar, orange zest, thyme, and 1 pint of the blackberries to a simmer. Cook until mixture is reduced by half, about 45 minutes. Remove the saucepan from the heat and let stand 15 minutes. Cut the remaining 12 blackberries in half.
From leitesculinaria.com


PAN-FRIED LOIN OF VENISON WITH PORT AND CRANBERRY SAUCE
2007-12-29 Season the venison all over, then fry over a medium to high heat until browned all over. Turn down the heat to medium and cook the fillet, turning occasionally, for 8-10min. Set aside, covered ...
From goodhousekeeping.com


DEER STEAKS WITH BLACKBERRY PAN SAUCE | WILD GAME CUISINE ...
2018-11-21 1/2 teaspoon fresh thyme. 1/2 cup red wine. 1 teaspoon of lemon juice. Preparation. Heat a pan over medium-low heat and add 1 tablespoon of butter, shallots, garlic and fresh thyme frequently stirring until the shallots start to soften. Add the blackberry preserves and stir to combine. Pour in the wine and increase heat to medium.
From nevadafoodies.com


PAN FRIED VENISON WITH BLACKBERRY SAUCE BBC GOOD FOOD
The best 3 wines to pair with PAN FRIED VENISON WITH BLACKBERRY SAUCE BBC GOOD FOOD are below. Enjoy any of these with confidence: 1) White: German Riesling. 2) White: Burgundy Chardonnay. 3) Red: South African Cabernet Sauvignon. How we paired them…. You chose Pan fried venison with blackberry sauce bbc good food.
From delipair.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE - BBC GOOD FOOD ...
Method. 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 ...
From bbcgoodfoodme.com


PAN FRIED VENISON WITH BLACKBERRY SAUCE RECIPE
Method. Heat the oil in a frying pan and cook venison for 5 minutes then turn over and cook for a further 3-5 minutes depending on the thickness of the meat and how the diner wishes it to be served. (For well done cook the venison for 5-6 minutes each side) Add the balsamic vinegar to the pan then pour in the stock, redcurrant jelly and garlic ...
From barandkitchenmagazine.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE / COUNTRYWIVES ...
2017-11-11 1 garlic clove, crushed. 85g fresh or frozen blackberry. How to prepare. 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.
From annabelandgrace.com


PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY SAUCE ...
2014-04-22 Season meat evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm. Reduce liquid to a few tablespoons.
From sportingchef.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE RECIPE
Learn how to cook great Pan-fried venison with blackberry sauce . Crecipe.com deliver fine selection of quality Pan-fried venison with blackberry sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Pan-fried venison with blackberry sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


VENISON WITH BLUEBERRY SAUCE RECIPE | HANK SHAW
2014-11-03 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.
From honest-food.net


VENISON WITH BLACKBERRY SAUCE RECIPE - FOOD NEWS
In a saucepan, melt 1 Tbsp butter on medium heat. Add the shallots and garlic, cooking until soft but not brown. Add the chicken stock and wine, reducing it down to 3 Tbsp of liquid. Add the balsamic vinegar, brown sugar, sage, salt, and pepper. Mix well. Now add the blackberries into the sauce, stir, and cook for about 8 minutes.
From foodnewsnews.com


STUFFED VENISON TENDERLOIN WITH BLACKBERRY SAUCE RECIPE - GRIT
Once the pan is hot, add the remaining 2 Tbsp butter to the pan. Carefully place each piece of tenderloin in the pan, followed by 2–3 whole rosemary sprigs and 3 cloves smashed garlic. The rosemary and garlic will infuse with the butter, adding another layer of flavor. Cook the meat until it browns, just a few minutes, and then flip over to the other side. Immediately transfer the cast …
From grit.com


PAN FRIED VENISON + BLACKBERRY SAUCE - A DASH OF GINGER
2016-01-11 Heat a frying pan over a medium heat. Brush each side of both venison fillets with oil and season. Once the pan is hot, add the venison fillets. Cook for 3-4 minutes then turn over. Cook for a further 3-7 minutes (about 3 minutes for medium rare, depending on thickness). Remove to a plate and set aside somewhere warm for 10 minutes to rest.
From adashofginger.co.uk


BLACKBERRY SAUCE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


VENISON BACKSTRAP WITH BLACKBERRY SAUCE - JESS PRYLES
Combine salt, pepper, nutmeg in small bowl. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top. Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes.
From jesspryles.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE | RECIPE | VENISON ...
Apr 22, 2014 - Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison, from BBC Good Food.
From pinterest.com


RACK OF VENISON WITH BLACKBERRY SAUCE | ONE MAN'S MEAT
Ingredients. A rack of venison; Blackberries (24 or so) 4 shallots; 1 bottle of good red wine (yes, a bottle) Half a litre/1 pint of beef stock; 200 gms of green lentils
From conorbofin.com


VENISON TENDERLOIN RECIPES | ALLRECIPES
2021-11-17 this link opens in a new tab. You'll marinate a venison tenderloin in a mixture of red wine, apple cider vinegar, garlic, and herbs before grilling or roasting it until tender and medium rare. Reduce the marinade into a gorgeous sauce that complements the flavor of the venison perfectly. 4 of 8. View All.
From allrecipes.com


PERSONAL RECIPE: PAN-FRIED VENISON WITH BLACKBERRY SAUCE ...
2 thick venison steaks, or 4 medallions; 1 tbsp balsamic vinegar; 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate) 2 tbsp redcurrant jelly; 1 garlic clove , crushed; 85g fresh or frozen blackberries
From personalrecipe.blogspot.com


PAN FRIED VENISON – TASTE OF ARKANSAS
2013-10-11 1 teaspoon salt. ¼ teaspoon pepper. ½ cup oil. Directions. Combine flour, salt and pepper. Coat tenderloin pieces. Meanwhile, in a cast iron skillet, heat oil over medium to high heat. Quickly, pan fry coated tenderloin pieces. Do not overcook.
From tastearkansas.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE RECIPE - FOOD NEWS
Apr 22, 2014 - Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison, from BBC Good Food. Venison goes well with autumnal purple-red produce and this Pan-fried venison with blackberry sauce is very fast and easy to make. This recipe can be cooked and prepared in […]
From foodnewsnews.com


EASY VENISON RECIPES RECIPES ALL YOU NEED IS FOOD
Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard From bbcgoodfood.com Total Time 2 hours 10 minutes Category Main course Cuisine British Calories 687 calories per serving. To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 …
From stevehacks.com


PAN SEARED VENISON | GAME RECIPES | JAMIE OLIVER RECIPES
Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Season to taste. Slice the venison into 2cm/¾ inch slices and serve with steamed purple sprouting broccoli or some other good greens.
From jamieoliver.com


PAN-FRIED VENISON WITH BLACKBERRY SAUCE - GLUTEN FREE RECIPES
Pan-fried venison with blackberry sauce might be just the main course you are searching for. One serving contains 312 calories, 24g of protein, and 20g of fat. This recipe serves 4. This recipe from BBC Good Food requires blackberry, venison steaks, balsamic vinegar, and beef stock. It is a good option if you're following a gluten free and ...
From fooddiez.com


HOW TO PAN FRY VENISON BACKSTRAP – WILD GAME MEAT RECIPES
2019-06-24 Instructions. Using a shallow bowl or baking pan, combine the flour and salt and pepper. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.
From owetogrub.com


VENISON WITH BLACKBERRY SAUCE (HJORTFILé MED BJöRNBäRSSåS)
2. Preheat the oven to 110ºC (225ºF, gas ¼, fan 110ºC) and heat an ovenproof pan over a high heat. 3. Add a little oil to the pan and sear the venison on all sides, including the ends. 4. Season the meat with a little salt, insert a meat thermometer and transfer to your oven for 5-15 minutes to finish cooking. Roast until the middle of the ...
From swedishfood.com


PAN FRIED VENISON - RTE.IE
2011-09-27 Ingredients. risotto: 2 small to medium fresh beetroot; 2 cloves of garlic; 2 tblsp onion; 2 tblsp carrot; 2 tblsp celery; 50 ml red wine; 300 ml chicken stock
From rte.ie


LOIN OF VENISON WITH BLACKBERRY SAUCE - CHEF JOBS, RECIPES ...
2017-01-16 seeds and pulp. Return the sauce to the saucepan with the hon ey and boil again until reduced by half and thickened to a smooth sauce. Season venison, Heat the olive oil in a frying pan set ove r a high heat and sear the meat for 1-2 minutes on each side. Roast the venison in the oven for 5-7 minutes until medium rare. It should feel slightly ...
From thestaffcanteen.com


Related Search