LEG OF VENISON WITH CIDER-BAKED APPLES, RED CHARD, AND CRANBERRY SAUCE
Steps:
- To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on 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 cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
- In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
- While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
- To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 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.
- To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
- To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.
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.
PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.
ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY
Steps:
- Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.
VENISON ROAST WITH MEDITERRANEAN STUFFING
One of the many delicacies our family enjoy when the bounty of the annual hunt becomes available. A recipe developed in our house over a number of seasons and now a firm family favourite. I usually cut a roast from the eye muscle in the loin of impala or kudu but any cut of meat suitable for roasting can be used. Preparation time does not include marinating.
Provided by GT in SA
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- With sharp knife, make deep slits in roast and place garlic strips into slits.
- Mix marinade ingredients and marinate roast for 3 days in refrigerator, turning frequently.
- Soak sundried tomatoes in balsamic vinegar until soft and all vinegar has been absorbed. (Can be prepared beforehand and kept in refrigerator).
- Mix stuffing ingredients.
- Remove roast from marinade and stuff envelope with mediterranean stuffing. Save marinade.
- Wrap bacon strips around stuffed roast and tie with string to keep everything together.
- Preheat oven to 180c.
- Heat oil in large heavy-bottomed skillet and quickly brown roast on all sides.
- Remove roast to ovenproof dish with lid. Pour reserved marinade and beef stock over roast, replace lid and cook in oven at 180c for 1h. Turn and baste at 15min. intervals.
- Remove lid and roast for further 1/2 hour, basting, until sauce is thickened and meat is tender.
Nutrition Facts : Calories 489.1, Fat 41.8, SaturatedFat 14.7, Cholesterol 67.8, Sodium 1950.3, Carbohydrate 8.5, Fiber 1.2, Sugar 4.2, Protein 12.8
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
MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE
A co-worker shared this recipe with me along with several packages of venison. This recipe works well with beef, pork, veal or other wild game (elk, buffalo, etc) in place of the venison. This dish is so easy to prepare, yet tastes like a four star restuarant dinner. Dig out the good china and candlesticks for this one!
Provided by lovey514
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
- Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
- Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
- Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
- Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.
Nutrition Facts : Calories 171.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 23.1, Sodium 404.7, Carbohydrate 13.2, Fiber 0.2, Sugar 11.2, Protein 1.9
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
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.
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