Venison With Rosemary Sauce Recipes

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Steps:

• Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
• If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
• Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
• Preheat oven to 450°F.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
• Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
• Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
• Cut venison into 1/4-inch-thick slices and serve with sauce.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

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.

VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
• Pat venison dry with a paper towel.
• Divide paste in half and rub each tenderloin evenly with paste.
• Cover and refrigerate for 20 minutes.
• Heat oven to 450f.
• Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
• Season venison with salt and pepper.
• Cook tenderloins until browned, turning once, about 6 minutes.
• Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
• Transfer meat to a plate and cover loosely with foil.
• Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
• In a small bowl combine beef broth, water and cornstarch.
• Whisk into wine mixture and simmer until thickened, about 5 minutes.
• Whisk in honey, season with salt and pepper.
• Slice venison thinly and serve with sauce.

LAMB OR VENISON WITH CHERRY-GINGER SAUCE

Steps:

• Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
• Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
• Preheat oven to 450°F.
• Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
• Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
• Transfer meat to plate and cover with foil.
• Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
• Slice venison on the diagonal, serve with sauce.

VENISON WITH ROSEMARY SAUCE

Steps:

• 1. Remove fat from venison. Sprinkle venison with salt and pepper.2. Melt butter in 12-inch skillet over medium heat. Cook rosemary and garlic in butter, stirring frequently, until garlic is golden. Add venison. Cook uncovered 10 minutes, turning once, until venison is brown.3. Stir in wine and whipping cream reduce heat to low. Cover and cook about 10 minutes or until venison is tender.NUTRITION FACTS: 1 Serving: Calories 420 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 245mg Sodium 470mg Carbohydrate 1g (Dietary Fiber 0g) Protein 54g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 2% Iron 44% DIET EXCHANGES: 7 1/2 Lean MeatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.