Roasted Venison Loin Grains Parsnip Puree Sauce Poivrade Recipes

VENISON ROAST

Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE

Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce image

Provided by Food Network

Categories main-dish

Time P1DT2h15m

Yield 4 servings

Number Of Ingredients 36

Ingredients

2 tablespoons sunflower oil
1 pound venison loin
Salt and freshly ground black pepper
1 bay leaf
1 tablespoon chopped rosemary
I tablespoon juniper berries
2 tablespoons butter
3 ounces chopped shallots
Sunflower oil
1/4 cup Calvados
1/4 cup cognac
1 cup venison demiglace
1/4 cup plus 2 tablespoons double cream
1 tablespoon crushed juniper berries
Creme de cassis, for finishing
Banyuls vinegar, for finishing
3 ounces sugar
2 cups red wine
1/4 bottle port wine
7 white peppercorns
3 cloves
1 bay leaf
1/2 (3-inch) stick cinnamon
1 teaspoon ground cinnamon
Salt
Grated zest and juice from 3 oranges
1 1/2 heads red cabbage, sliced
8 ounces Yukon gold potatoes
Rock salt, for roasting
Scant 1/2 cup cornstarch
1 egg yolk
Butter, for searing
Walnuts, roasted and crushed, for garnish
2 ounces fresh cranberries
2 tablespoons sugar
Port wine

Steps:

To make the venison:
Preheat the oven to 220 degrees F.
Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
To make the sauce:
Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
To make the cabbage:
In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
To make the potato noodles:
Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

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