MEDALLIONS OF FALLOW DEER WITH GREEN CARAMELIZED APPLES
Steps:
- To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.
- In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.
- To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.
VENISON WITH PLUMS AND CALVADOS
From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.
Provided by Amayzng30
Categories Stew
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan.
- Add the plums, sage, and scallions and cook for two minutes.
- Mix the cornstarch with the water and add to the pan.
- Add the stock, Calvados, and jelly, and heat until thickened.
- Return the venison, and heat gently to warm through.
- (Can also be made with elk).
Nutrition Facts : Calories 245.3, Fat 10, SaturatedFat 1.7, Cholesterol 20.4, Sodium 5.7, Carbohydrate 14.8, Fiber 1.6, Sugar 9.8, Protein 25.3
ELDERFLOWER APPLE JELLY
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Provided by Nora
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT35m
Yield 96
Number Of Ingredients 5
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
- Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.4 g, Sodium 1.7 mg, Sugar 10.1 g
VENISON CHILI WITH APPLES
For an hors d'oeuvre, top a 1/2" sourdough baguette slice with a little sharp cheddar or Monterey Jack cheese, and melt. Spoon on some chili and chopped scallions, and serve.
Provided by Mercy
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients.
- Add venison and onions, and brown for approximately 5 minutes.
- Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer.
- Stir in tomatoes, tomato paste, chicken broth and red wine.
- Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry.
- Taste to adjust seasonings, and serve.
Nutrition Facts : Calories 591.3, Fat 35.8, SaturatedFat 12.2, Cholesterol 95, Sodium 635, Carbohydrate 34.3, Fiber 6.5, Sugar 19.6, Protein 30.4
GRIDDLED VENISON WITH PINK GIN APPLESAUCE
Provided by Nigella Lawson
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut venison into two equal pieces so it will fit in a 1-gallon freezer bag. Place in bag with gin, Worcestershire sauce, olive oil, peppercorns, onion, star anise and garlic. Seal bag securely and refrigerate for at least 2 hours at room temperature, or up to 3 days in the refrigerator. (If refrigerated, allow to rest at room temperature for 30 to 40 minutes before cooking.)
- While venison is marinating, prepare applesauce: In a wide saucepan with a lid, melt butter over low heat. Add onion and salt, and sauté until softened but not browned. Cut apples in half, then without coring cut each half into four wedges. Add to pan with 2 tablespoons of the gin, lemon juice and chili. Stir well. Cover and simmer over medium-low heat until the apples are very soft, about 30 minutes. Remove chili, and work sauce through a food mill. Apple peels will color sauce. Stir in remaining teaspoon gin. Cover and refrigerate for up to three days; bring to room temperature before serving.
- Heat a large griddle or heavy skillet until almost smoking hot. Remove venison pieces from marinade, and shake off any spices. Slap venison onto hot griddle and sear well on all sides, turning frequently to obtain even scorch marks, about 15 minutes for rare meat. (To test for doneness, press tops of loins lightly with a finger. Springy resistance indicates rare meat; firm indicates medium to well done.) Transfer to a carving board to rest for a few minutes before slicing thinly.
- While venison is resting, preheat a broiler. Drizzle radicchio with oil and vinegar and broil, turning, until leaves are wilted and charred slightly on all sides. To serve, line a large serving plate with heat-darkened leaves, and arrange the sliced venison on top. Serve applesauce in a decorative bowl to pass at table.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 25 grams, Carbohydrate 35 grams, Fat 38 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 11 grams, Sodium 301 milligrams, Sugar 21 grams, TransFat 1 gram
More about "venison with apple and daylily jelly recipes"
FLOWER ESSENCE JELLIES – MOTHER EARTH NEWS
From motherearthnews.com
VENISON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES ...
From crecipe.com
VENISON JELLY - RECIPES | COOKS.COM
From cooks.com
BEST VENISON CARPACCIO WITH CEDAR JELLY AND SEA BUCKTHORN ...
From foodnetwork.ca
21 JELLY RECIPES WE CAN'T GET ENOUGH OF
From tasteofhome.com
VENISON LOIN WITH HAWTHORN JELLY | CRABBIE’S ALCOHOLIC ...
From crabbiesgingerbeer.com
BAKED VENISON SAUSAGES WITH APPLES AND ONIONS - VENISON ...
From venisonfordinner.com
10 BEST VENISON WITH APPLES RECIPES | YUMMLY
From yummly.co.uk
20 DELICIOUS FLOWER JELLY RECIPES YOU SHOULD TRY * THE ...
From thehomesteadinghippy.com
HOW TO MAKE DAYLILY JELLY- DAYLILY JELLY RECIPE ...
From farmhouseandblooms.com
VENISON MEDALLIONS WITH SAUTéED APPLE SLICES AND WILD ...
From readersdigest.ca
10 BEST VENISON WITH APPLES RECIPES | YUMMLY
From yummly.com
VENISON WITH CUMBERLAND SAUCE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
OLD-FASHIONED APPLE JELLY | FIDDLE DEE DEE BY JENNIFER JONES
From ohfiddledeedee.com
HUNT & GATHER: APPLE VENISON ROAST - NDA
From deerassociation.com
APPLE VENISON RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MEDALLIONS OF VENISON WITH GREEN APPLES | DINNER RECIPES
From greatchefs.com
VENISON WITH APPLE AND DAYLILY JELLY RECIPE RECIPE
From crecipe.com
SCRATCH-MADE WIFE: SLOW-COOKED VENISON WITH APPLES AND ...
From scratch-made-wife.blogspot.com
APPLE STRUDEL <3 - VENISON FOR DINNER
From venisonfordinner.com
5 APPLE JELLY RECIPES TO USE UP EXTRA FRUIT | ALLRECIPES
From allrecipes.com
DAYLILY JELLY RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DON'T THROW THAT AWAY APPLE SCRAP JELLY · JESS IN THE KITCHEN
From jessinthekitchen.com
DAYLILY CITRUS JELLY - SKIRT IN THE KITCHEN
From skirtinthekitchen.com
10 BEST VENISON JUNIPER BERRIES RECIPES | YUMMLY
From yummly.com
APPLE AND RED WINE JELLY - CRUSH MAG ONLINE
From crushmag-online.com
RECIPE: ROASTED VENISON WITH APPLES AND THYME | DELI ...
From deli-berlin.com
TOM KITCHIN'S SCOTTISH VENISON RECIPE FOR HOGMANAY | NEW ...
From theguardian.com
EDDY'S KITCHEN: COOK APPLE BRANDY VENISON! — RON SPOMER ...
From ronspomeroutdoors.com
HOW TO MAKE FLOWER JELLY (WITH 20+ RECIPES!)
From practicalselfreliance.com
VENISON WITH APPLE CRANBERRY RELISH | JENNIFERMICHELLE.CO
From jennifermichelle.co
STUFFED VENISON BACKSTRAP 2 (WITH APPLES AND MORE) - THE ...
From sportingchef.com
VENISON LIVER PATE WITH APPLES
From foragerchef.com
VENISON JELLY RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
12 MOST POPULAR VENISON RECIPES - GAME & FISH
From gameandfishmag.com
VENISON WITH APPLE AND DAYLILY JELLY – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love