Peppered Venison With Mushrooms Recipes

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
• Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
• Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

VENISON STEAK WITH PEPPERS AND ONIONS

Steps:

• In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
• Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
• Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED CABBAGE

Steps:

• To prepare the venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with the olive oil and rub the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
• To make the spaetzle: In a small saucepan, heat the milk over low heat just until it simmers. Remove from heat, stir in the ground mushrooms, and let stand for 15 minutes. In a large bowl, combine the milk mixture, flour, egg, herbs, salt and pepper. Mix the batter until smooth, cover, and refrigerate for 1 hour. Bring a large pot of salted water to a rolling boil. Place a colander or perforated pan over (not touching) the boiling water. Pour the batter into the colander or pan. Using a rubber spatula or your hand, quickly press the batter through the holes into the boiling water. Once all of the batter has been forced through the holes, remove the colander or pan. Stir the spaetzle and cook for 1 minute. Drain well and toss with a little olive oil; set aside.
• To make the cabbage: In a spice mill, grind the cloves, fennel, and juniper; set aside. In a 4-quart pot, melt 2 tablespoons of the butter over medium heat. And the onion and saute for 3 minutes, or until translucent. Mix in the cabbage, 1 teaspoon of the salt, and 1 teaspoon of the pepper, and cook until the cabbage begins to wilt. Stir in the brandy, cider, and spices. Add the diced pear, cover, and cook, stirring frequently, for 25 to 30 minutes, or until the cabbage is tender. Cover and keep warm until serving.
• Preheat the oven to 350 degrees F.
• In a large skillet, heat the remaining 2 tablespoons of oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for 15 minutes for medium rare. For medium done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
• Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium high heat. Add the chanterelle mushrooms and saute for 2 to 3 minutes until they begin to brown lightly and then add the spaetzle, season with the remaining 1/2 teaspoon each salt and pepper, and cook until brown and crispy.
• To serve, portion the braised cabbage and spaetzle onto each plate. Thinly slice each piece of venison and place on top.

VENISON WITH MUSHROOM GRAVY ROAST

Steps:

• Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
• Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
• Preheat oven to 350°F.
• After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
• Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!

VENISON WITH MUSHROOM-WINE SAUCE

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.

REINDEER, VENISON OR BEEF WITH MUSHROOMS AND BERRY SAUCE

Steps:

• To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan. Simmer until reduced to about 1/3 cup. It will be very thick and syrupy. Set aside.
• In another small pan, combine the remaining 3/4 cup cranberry juice, lemon juice and sugar and bring to a boil. Add the whole shallots, season with salt and pepper, cover the pan and simmer until the shallots are tender, about 15 minutes. Set aside.
• Sauté the celery in the butter until crisp-tender. Add the celery to the pan with the reduced stock, along with the whole shallots and the juice they cooked in. Set aside.
• To make the meat, melt 2 tablespoons of the butter in a large skillet over medium-high heat and add half the mushrooms and half the shallots. Season with salt and pepper and cook, stirring frequently, until all the moisture from the mushrooms has evaporated, about 10 minutes. Transfer to a bowl. Wipe out the skillet, melt the remaining butter and season and cook the remaining mushrooms and shallots.
• Preheat the oven to 400 degrees. (If using beef fillet, which is much larger and thicker than reindeer or venison, have your butcher tie it and cut it into at least 2 sections.) Using the handle of a heavy wooden spoon, make a tunnel as wide as possible through each piece of meat. Fill with the mushroom mixture.
• Season the meat well with salt and pepper. Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat. Sear the meat on all sides. Transfer to the oven and roast until medium rare (about 8 minutes for reindeer and venison; longer for the beef fillet). Remove and allow to rest for 10 minutes.
• To finish the sauce, dissolve the cornstarch in 1 tablespoon of water and add it and the cream to the saucepan. Simmer for a few minutes, stir in the berries and season with salt and pepper. Thin with more stock if necessary.
• Slice the meat and serve it with the sauce.

PEPPERED VENISON WITH MUSHROOMS

Steps:

• Spread venison cubes on plate and generously season with freshly ground black pepper, coating all sides of the meat. Place half the mushrooms in crockpot. Sear the meat in hot, heavy skillet with the oil, do not crowd, turn as needed. Remove venison chunks to crockpot when brown. Cover with remaining mushrooms. Add all other ingrdients to hot skillet, pour into crockpot when heated. Cover crockpot and cook on low for 4 hrs.
• Remove lid and cook on high for 30 minutes.