ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
- Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
- Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
- Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
- Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
- Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.
CROCKPOT VENISON ROAST IN CRANBERRY SAUCE
I love this recipe. The sweetness makes it unique and so tasty. The meat is tender and juicy. You can use beef also.
Provided by barbara lentz
Categories Wild Game
Time 8h10m
Number Of Ingredients 13
Steps:
- 1. Place venison in crockpot. top with onions, garlic, and mushrooms.
- 2. Mix together the remaining ingredients except cornstarch and water and pour over roast.
- 3. cook on low 6 to 8 hours. Mix the cornstarch and water together stir into crockpot last hour to thicken it.
- 4. Serve roast with sauce overtop
ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
- Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
- About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
- Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
- Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
- Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
- Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 31 grams
RACK OF VENISON
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat a grill or a grill pan on high heat.
- Rub venison with vegetable oil and season with salt and pepper. Place on the grill or a grill pan and cook over high heat for 4 to 5 minutes on each side. Remove the venison from the hot part of the grill and place them on low heat. Grill for another 5 to 6 minutes, until medium rare. Serve with lingonberries.
RACK OF VENISON, ROASTED CARROTS & FORAGER SAUCE
This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the carrots, star anise and butter in a roasting tin. Sprinkle with a little flaky salt and roast for 30 mins. While the carrots cook, crush the juniper berries using a pestle and mortar, then add 1 tsp salt, the thyme and 4 tbsp rapeseed oil.
- Rub the mix all over the venison racks, then sear in a large, hot frying pan for 4 mins until they are evenly coloured all over. Lower the oven temperature to 60C/40C fan/gas 1/4, put the racks on top of the carrots, bone-side up, and roast for 2 hrs. At this low temperature an electric oven will be more accurate (if using gas, check regularly).
- Meanwhile, make the sauce. Fry the shallot in the remaining oil in a saucepan over a medium heat until softened. In a separate saucepan, reduce the stock to 300ml, then pour it over the shallot with the sloe gin. Bring to a simmer and reduce slightly. Stir in the blackberries in the final few mins to heat through, then serve.
Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1 milligram of sodium
ROAST RACK OF VENISON
Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Recipe #63146, Recipe #63147, and Recipe #63148. Wine suggestion: an earthy red Rhone followed by champagne with dessert.
Provided by TOOLBELT DIVA
Categories Deer
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- THE MARINADE.
- Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
- Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
- THE REST.
- Preheat oven to 375°F (between 180 and 200°C).
- Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
- Reserve the marinade.
- Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
- When cooked, set meat on a rack above a bowl to catch juices.
- Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
- Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
- Strain into a small saucepan, pressing to extract all liquid.
- Incorporate collected meat juices, reboil and resalt.
- Spoon onto plates, topping with thick slices of venison.
Nutrition Facts : Calories 466.3, Fat 13.1, SaturatedFat 2.6, Cholesterol 54.4, Sodium 1071.5, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 67.7
ROAST LOIN OF VENISON WITH CRANBERRIES
Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Recipe originally used lingon berries which can be almost impossible to find in the USA. They very closely resemble cranberries in appearance and flavor so I have substituted those in this recipe. Do not forget to drink the wine that remains in the bottle! hehehe
Provided by Mamas Kitchen Hope
Categories Deer
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature.
- Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices.
- Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
- Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan.
- Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
- Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat.
- Slice the venison thinly and serve with the hot sauce.
- Enjoy!
Nutrition Facts : Calories 647.3, Fat 48, SaturatedFat 19.6, Cholesterol 119.6, Sodium 375.8, Carbohydrate 22.7, Fiber 0.7, Sugar 20.7, Protein 20
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