Venison Loin On Schupf Noodles With Lingonberry Cognac Sauce Caramelized Chestnuts And Asparagus Recipes

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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

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.

ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE



Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade image

Provided by Food Network

Categories     main-dish

Time P1DT3h13m

Yield 8

Number Of Ingredients 39

1 saddle of venison
1 bottle syrah red wine
1/4 cup red wine vinegar
1 large onion, peeled and diced
1 carrot, peeled and diced
2 stalks celery, diced
1 clove garlic
1 bunch thyme
1 bay leaf
1 teaspoon black peppercorns
6 juniper berries
1 tablespoon extra-virgin olive oil
1 cup sugar
Veal or beef stock, to cover
2 teaspoons heavy cream, optional
1 teaspoon olive oil
2 cups large-diced parsnip
1 teaspoon butter
1/4 cup heavy cream
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 cup mixed mustard greens, optional
2 tablespoons pumpkin soup
Salt and freshly ground black pepper
Grains, recipe follows
4 scant cups water
1 teaspoon salt
2 cups white quinoa, rinsed well
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cup farro
2/3 cup dry white wine
1/3 cup small-diced carrots
4 cups low salt chicken broth
Salt and freshly ground black pepper

Steps:

  • Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.
  • To make the sauce poivrade:
  • In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
  • Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
  • Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.
  • To make the roasted venison:
  • Preheat the oven to 450 degrees F.
  • In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.
  • To make the parsnip puree:
  • Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
  • To serve:
  • In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
  • Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.
  • Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.
  • Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Lena's Swedish Meatballs with Lingonberry Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield about 60 meatballs

Number Of Ingredients 17

4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
  • In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
  • With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
  • Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
  • To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
  • To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

PEPPERED VENISON LOIN WITH ZINFANDEL HUCKLEBERRY SAUCE



Peppered Venison Loin with Zinfandel Huckleberry Sauce image

The venison we serve at Cakebread Cellars comes from Broken Arrow Ranch in Texas (see page 144). The meat is as dark as beef but much leaner, with even less cholesterol and fewer calories than skinless chicken breast. Like pork, venison has a natural sweetness that welcomes a tart, fruity sauce. At the 1998 Workshop, Bruce Hill paired it with wild huckleberries; wild blueberries make a good substitute. Serve the venison with potato puree, as Bruce did, or with Brussels sprouts, roasted root vegetables, or the celery root puree from The Cakebread Cellars Napa Valley Cookbook.

Yield serves 4

Number Of Ingredients 16

1 venison loin, trimmed of fat and silverskin, about 1 pound
2 tablespoons vegetable oil
2 teaspoons chopped fresh thyme
1 teaspoon coarsely cracked black peppercorns
3/4 teaspoon kosher salt
3 tablespoons vegetable oil
1/2 large yellow onion, coarsely chopped
1 celery rib, coarsely chopped
2 carrots, coarsely chopped
1/2 Granny Smith apple, diced (no need to core)
1 cup Cakebread Cellars Zinfandel
1/2 cup ruby port
3 cups chicken stock (page 190)
1 sprig fresh thyme
1/2 cup plus 2 tablespoons fresh huckleberries or frozen wild Maine blueberries, thawed
2 tablespoons vegetable oil

Steps:

  • Rub the venison with the oil, thyme, peppercorns, and salt. Let stand for 1 hour at room temperature.
  • For the sauce: Heat the oil in a 4-quart saucepan over high heat. Add the onion, celery, carrots, and apple. Sauté over high heat, stirring often, until the vegetables caramelize slightly, 10 to 15 minutes. Add the Zinfandel and port. Simmer briskly until reduced to a syrup, about 15 minutes. Add the chicken stock, thyme, and 1/2 cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes. Strain through a fine sieve, pressing on the solids. You should have about 1/2 cup sauce. Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
  • Preheat the oven to 500°F. Heat a large ovenproof skillet over high heat. Add the 2 tablespoons oil. When the oil is almost smoking, add the venison and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the venison until the internal temperature reaches 120°F (for medium-rare), 5 to 6 minutes. Let rest for 5 minutes before carving.
  • To serve, slice the venison about 1/4 inch thick. Gently warm the sauce. Arrange the venison on dinner plates and spoon the sauce around it, not over it. Serve immediately.
  • Enjoy with Cakebread Cellars Zinfandel or another full-bodied red wine with plentiful fruit.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon on a slotted baking pan.
  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  • Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  • Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  • Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

VENISON TIPS AND NOODLES



Venison Tips and Noodles image

Make and share this Venison Tips and Noodles recipe from Food.com.

Provided by onegirlcroppin

Categories     Deer

Time 30m

Yield 1 1/2 cup, 5-6 serving(s)

Number Of Ingredients 8

1 lb venison stew meat
1 (10 3/4 ounce) can condensed cream of mushroom soup
5 teaspoons beef bouillon granules
2 teaspoons onion powder
1 teaspoon garlic powder
1 1/2 cups water
1 (4 1/2 ounce) can mushrooms
1 (16 ounce) package wide egg noodles

Steps:

  • Brown tips, add everything else except noodles.
  • Cook noodles according to package.
  • You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out.
  • You can add some four to the sauce to make it thicker.

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES



Medallions of Venison with Port and Cranberries image

Categories     Berry     Game     Sauté     Fall     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 6

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

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.

SAUTEED VENISON CHOPS WITH COGNAC MUSTARD GLAZE



Sauteed Venison Chops With Cognac Mustard Glaze image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 venison chops
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
1/4 cup Cognac
1/2 cup strong veal or chicken stock
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves

Steps:

  • Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.
  • Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.
  • Spoon some sauce over each chop and serve.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 1 gram, TransFat 0 grams

CARAMELIZED CHESTNUTS



Caramelized Chestnuts image

Categories     Nut     Dessert     Bake     Christmas     Quick & Easy     Winter     Vegan     Chestnut     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 2

10 bottled whole shelled roasted chestnuts (3 oz)
1 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
  • Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.

ROAST LOIN OF VENISON WITH CRANBERRIES



Roast Loin of Venison With Cranberries image

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

4 lbs venison loin, boneless
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons fresh ground pepper
3/4 teaspoon fresh thyme, crushed
2 cups dry red wine
2 cups beef or 2 cups venison stock
2 tablespoons butter, cut into pieces
15 ounces whole berry cranberry sauce
1/2 teaspoon powdered ginger
fresh thyme sprig

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

VENISON TENDERLOIN WITH CABERNET SAUCE



Venison Tenderloin with Cabernet Sauce image

Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.

Provided by TOOLBELT DIVA

Categories     Wild Game

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the venison with garlic and sprinkle with salt and pepper.
  • Put olive oil in a heavy skillet.
  • Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
  • Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
  • Reduce by half over medium heat- about 8 minutes.
  • Strain out vegetables and discard.
  • In a saucepan, reduce broth by half over high heat- about 7 minutes.
  • Combine all the liquids.
  • When meat is done, remove to cutting board and cover loosely with foil.
  • Pour any fat from the pan and deglaze with the reduced liquids
  • Whisk in the cold butter and add salt and pepper.
  • Spoon a bit of sauce over each meat serving.

VENISON CHOPS WITH MUSHROOM SAUCE



Venison Chops With Mushroom Sauce image

Like I said it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine.

Provided by Derf2440

Categories     Deer

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs venison chops, 3/4 to 1 inch thick
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon marjoram
2 tablespoons butter
1 cup sliced fresh mushrooms
1/4 cup port wine
1 tablespoon sour cream
salt and pepper

Steps:

  • Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
  • Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
  • Move the chops to a heated platter and place the platter in a warm (150°F) oven.
  • Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
  • Spoon the sauce over the chops and serve immediately.
  • Mushroom Sauce-----------.
  • In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
  • Add the wine and turn the heat to high for 2 minutes.
  • Lower the heat.
  • Blend in the sour cream and the salt and pepper.
  • Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 7.7, Cholesterol 32.1, Sodium 106, Carbohydrate 2.7, Fiber 0.2, Sugar 1.6, Protein 0.8

VENISON STROGANOFF



Venison Stroganoff image

This is an easy and very good recipe that my family loves, cooked with venison.

Provided by Cathy

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 45m

Yield 4

Number Of Ingredients 7

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Steps:

  • Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g

PORK LOIN WITH LINGONBERRY SAUCE



Pork Loin With Lingonberry Sauce image

From Taste Book site. Posting for ZWT6. Timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? But not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. About the crock pot timing, I would refer to what had worked for me in the past.

Provided by WiGal

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs pork loin, boneless
1 tablespoon rapeseed oil
2 tablespoons Dijon mustard
1/2 teaspoon thyme, dried
1/2 teaspoon oregano, dried
salt, to taste
pepper, to taste
1 bay leaf
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup beef broth
3 garlic cloves, halved
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup chicken stock
1/2 cup whipping cream
1/2 teaspoon thyme, dried
1/2 cup raspberry jam or 1/2 cup blackberry jam
1 tablespoon red wine vinegar
1/2 teaspoon orange peel, grated
salt, to taste
pepper, to taste

Steps:

  • Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
  • Place meat in either a roasting pan or crock pot (line your crock pot).
  • Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
  • Add port/grape juice, stock, and garlic.
  • Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
  • Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
  • RESERVE juices into sauce pan that is SEPARATE from sauce.
  • SAUCE:.
  • Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
  • Start to boil reserved juices from meat to degrease.
  • Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
  • Taste and season with salt and pepper.
  • Slice pork thinly and serve with sauce.

Nutrition Facts : Calories 699.5, Fat 39.6, SaturatedFat 15.7, Cholesterol 163.9, Sodium 247.6, Carbohydrate 26.3, Fiber 0.5, Sugar 16.7, Protein 46.7

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ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN …
1) Preheat the oven to 180C/Gas Mark 4. Put the potatoes on a bed of rock salt and roast until soft. 2) Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornflour and egg yolk to make a dough. 3) Form the dough into little noodles by rolling it between the palms of your hands.
From foodnetwork.co.uk


RECIPE DETAIL PAGE | LCBO
1. Heat a skillet over high heat and add 1 tbsp (15 mL) olive oil. Sear racks, fat-side down, for 2 minutes. Then turn over and sear another 1 minute on the second side.
From lcbo.com


ROAST VENISON WITH CHOCOLATE SAUCE RECIPE | FOOD | THE GUARDIAN
2012-10-15 Place the venison in the pan and colour all over, turning as necessary, until well browned on all sides. Add a knob or two of the butter and transfer to the oven to finish cooking. Allow 5 minutes ...
From theguardian.com


VENISON LOIN RECIPES - GREAT BRITISH CHEFS
Venison loin recipes. Venison loin info. Naturally low in fat and calories and high in protein, vitamins and minerals, venison loin can be cut into steaks and pan-fried or roasted whole in the oven. Its mildly gamey taste will take fruity and slightly sweet flavours perfectly. Difficulty.
From greatbritishchefs.com


VENISON LOIN RECIPE WITH CELERIAC PURéE AND ... - GREAT ITALIAN CHEFS
Place the bones on a large baking tray and roast in the oven for 40 minutes. 2kg venison bones. 3. After this time, remove the bones from the oven and reduce the temperature to 150°C/gas mark 2. 4. Place the roasted bones, olive oil, onion, carrot and celery in a wide, heavy bottomed saucepan over a medium heat.
From greatitalianchefs.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


LOIN OF VENISON RECIPE - GREAT BRITISH CHEFS
Josh Eggleton's stunning loin of venison recipe is simple to prepare and uses a red wine sauce and broccoli and stilton purée to showcase venison's gamey flavour Recipes Meat and Poultry
From cdn1.greatbritishchefs.com


VENISON MEDALLIONS WITH COGNAC SAUCE RECIPE - EATINGWELL
Transfer to a plate and cover with foil to keep warm. Reduce heat to low. Step 3. Add remaining 1 1/2 teaspoons oil and shallots to the pan. Cook, stirring, until the shallots soften, about 1 minute. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth, jelly, mustard and thyme.
From eatingwell.com


THE BEST OF THE HOLIDAYS | THE BEST OF | FOOD NETWORK
Venison Loin on Schupf Noodles with Lingonberry Cognac Sauce, Caramelized Chestnuts and Asparagus ... Join Ace of Taste Duff Goldman for Sweet and Savory Family-Friendly Recipes Apr 4, 2022 ...
From foodnetwork.com


10 BEST VENISON NOODLES RECIPES | YUMMLY
Venison Noodles Recipes 50,539 Recipes. Last updated Apr 11, 2022. This search takes into account your taste preferences. 50,539 suggested recipes. Bacon Spaghetti BrianaByrne211612. noodles, onion, red wine, shredded Parmesan cheese, garlic cloves and 7 more. The Best Lasagna BrianaByrne211612. crushed black pepper, Parmesan cheese, mushrooms, cooking …
From yummly.com


10 BEST VENISON NOODLES RECIPES - YUMMLY
noodles, sesame oil, chili garlic sauce, button mushrooms, oil and 14 more Grilled Lemongrass Pork Meatballs with Crack Noodles Seconds honey, Sriracha, garlic, fresh chilies, chili powder, fresh mint and 13 more
From yummly.co.uk


WARM SALAD WITH VENISON LOIN RECIPE - GREAT BRITISH CHEFS
salt. pepper. 1 dash of oil. 4. Add the butter and thyme to the pan and baste the venison loin continuously for a further 5 minutes, then remove from the heat and pour away any fat from the pan. Add the honey and oil to the pan and roll the venison loin until evenly coated. 20g of butter, plus extra for the sprout tops.
From greatbritishchefs.com


VENISON AND NOODLES | MEATEATER COOK
2021-01-07 Preparation. Preheat oven to 300 degrees. Pat venison dry with paper towels and generously sprinkle salt and pepper over the roast. In an enameled Dutch oven pot, heat about 1 tablespoon of oil over medium-high heat. Add venison roast to the oil and sear on all sides for a brown crust. Add more oil as needed.
From themeateater.com


10 BEST VENISON LOIN RECIPES - YUMMLY
2022-05-05 Loin of Yorkshire Roe Deer, Beetroot, Black Pudding, Kale and Salsify Great British Chefs. button mushrooms, Madeira, juniper berries, ruby port, bay leaf and 26 more.
From yummly.com


THESE 10 VENISON DINNERS WILL KNOCK YOUR SOCKS OFF - ALLRECIPES
2020-10-15 Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. a cast-iron skillet holding a bacon-wrapped roast surrounded by mushroom cream sauce. Credit: KGora. View Recipe. this link opens in a new tab. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce.
From allrecipes.com


CHESTNUT VENISON LOIN - OUTDOOR CANADA
2013-10-21 3 lb venison backstrap; Coarse salt; Freshly ground white pepper; 6 freshly roasted chestnuts, peeled and finely chopped; 3 stalks celery; 6 thinly sliced strips maple-smoked bacon; Preparation. Slice a three-pound section from middle of backstrap; trim off any silver skin. With a sharp boning knife, cut into roast about three-quarters of an ...
From outdoorcanada.ca


VENISON LOIN WITH CRANBERRY AND FIDDLEHEAD - ETALK
Then baste the venison constantly while flipping for three to four minutes until cooked to the desired internal temperature. Remove the loin from the pan. Transfer to sheet pan and add the butter and herbs over top. Let rest for four to five minutes. To serve, once rested, slice loin into 3/4-inch (2 cm) medallions, and season with sea salt.
From more.ctv.ca


VENISON PASTA RECIPES - DELISHABLY
Instructions. Pour about a tablespoon or so of olive oil in to a pot and bring it up to a medium heat. Add the venison and season with salt and pepper. Carefully seal and brown, stirring all the time with a wooden spoon. This should take two or three minutes. Pour in the beef stock and bring to a …
From delishably.com


LINGONBERRY SAUCE RECIPE | TASTING TABLE
2016-11-18 Directions. In a large skillet, combine all the ingredients over medium-low heat. Bring to a simmer, stirring occasionally, about 25 minutes. Once simmering, cook, stirring occasionally, until ...
From tastingtable.com


PAN-ROASTED LOIN OF VENISON WITH REDCURRANT SAUCE RECIPE
1. Preheat the oven to 200°C/gas mark 6. 2. Season the venison on both sides with sea salt. In a heavy-based pan, melt the dripping (or oil) and bring to a medium heat. 3. Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes. 4.
From greatbritishchefs.com


PAN-FRIED LOIN OF VENISON WITH PORT AND CRANBERRY SAUCE
2007-12-29 Directions. Heat the oil in a frying pan. Season the venison all over, then fry over a medium to high heat until browned all over. Turn down the heat to …
From goodhousekeeping.com


VENISON RECIPES | BBC GOOD FOOD
24 Recipes. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Advertisement.
From bbcgoodfood.com


VENISON BACKSTRAP AND CARAMELIZED ONION CANAPES
2 days ago 3 tablespoons butter. 1 tablespoon canola oil. 2 large Vidalia or other sweet onions, sliced. 2 tablespoons brown sugar. 1/4 cup red wine. Salt. 36 baguette slices, toasted. 2 cups baby spinach leaves. 1/2 cup store-bought horseradish sauce, or make your own by mixing 2 tablespoons prepared horseradish with 1/2 cup sour cream, 1/2 teaspoon ...
From realtree.com


VENISON RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Venison Wellington. 4 hours 15 minutes Super easy. Old-school venison pie with juniper, rosemary and bay. 25 minutes Not too tricky. Wild mushroom & venison stroganoff. 3 hours 15 minutes Not too tricky. Roast venison. 4 hours 30 minutes Not too tricky. Venison shanks, juniper & redcurrants.
From jamieoliver.com


VENISON LOIN, RABBIT PASTA SAUCE AND ROAST PHEASANT: PHIL HOWARD’S …
2021-11-13 Loin of venison with slow-cooked red cabbage and quince. Prep 15 min Marinate 8 hr+ Cook 2 hr Serves 4. ¼ red cabbage, finely shredded 250ml red wine 125ml port 75ml red-wine vinegar 100g currants
From theguardian.com


10 BEST VENISON LOIN RECIPES | YUMMLY
The Best Venison Loin Recipes on Yummly | Venison Loin And Bolognese, Grilled Venison Loin, Olive-crusted Venison Loin
From yummly.com


10 BEST VENISON LOIN RECIPES - YUMMLY
2022-04-28 thyme, red wine, onion, mushrooms, pepper, rosemary, loin, lipton onion soup mix and 7 more. Applewood Bacon-Wrapped Venison Loin with Raspberry Sauce Amee's Savory Dish. applewood smoked bacon, garlic cloves, water, fresh rosemary and 7 more. Sous Vide Venison Loin with Hazelnut Coffee Maple Butter joyandfeast.com.
From yummly.co.uk


VENISON RECIPES | ALLRECIPES
These 10 Venison Dinners Will Knock Your Socks Off. From breaded and fried cutlets and bacon-wrapped backstrap to smothered steaks, these recipes will impress your hunt camp friends! Hunter's Hash. 15 Ground Venison Recipes. Rich stews, hearty meatloaf, and spicy chilis become regular menu items during the fall season.
From allrecipes.com


10 BEST VENISON TENDERLOIN ROAST RECIPES | YUMMLY
2022-04-25 soy sauce, garlic, worcestershire sauce, bacon, venison, dark brown sugar and 1 more Grilled Venison Tenderloin Medallions Foreman Grill Recipes black pepper, extra virgin olive oil, portobello mushrooms, Dijon mustard and 10 more
From yummly.com


LOIN OF VENISON RECIPE | EAT YOUR BOOKS
Loin of venison from The German Cookbook (page 252) by Alfons ... venison loin; allspice berries; lingonberry compote; veal bones; Where’s the full recipe - why can I only see the ingredients? Accompaniments: Black salsify. Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store …
From eatyourbooks.com


VENISON LOIN ON SCHUPF NOODLES WITH LINGONBERRY COGNAC SAUCE ...
2014-02-22 Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus. Step 4. To peel chestnuts, cut an "x" with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull ...
From recipenet.org


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