VENISON WITH BLACKBERRY WINE SAUCE
A yummy way to spice up venison loin or steaks. Good with any red meat.
Provided by Web Spinner
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
- Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
- Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
- Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
- To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES
Steps:
- Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
- Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
- If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
- Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
- Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.
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.
PORK MEDALLIONS WITH BLACKBERRY SAUCE
Make and share this Pork Medallions With Blackberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork evenly with salt, pepper, and allspice.
- Cover and chill 30 minutes.
- Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
- Remove from grill and let stand for 10 minutes.
- In a small saucepan, melt 2 tablespoons butter over medium-high heat.
- Add in shallots; stir/saute for 5 minutes or until tender.
- Add in wine; cook 13 minutes or until liquid is reduced by half.
- Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
- Cut pork into 1/4-inch slices.
- Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.
Nutrition Facts : Calories 302.6, Fat 13.7, SaturatedFat 6.9, Cholesterol 129.8, Sodium 545.9, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 35.2
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
VENISON MEDALLIONS WITH JUNIPER AND ORANGE
Provided by Paul Flynn
Categories Citrus Game Freeze/Chill Marinate St. Patrick's Day Orange Venison
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make butter:
- In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make venison:
- In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
- Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.
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