For a start venison is quite a bit leaner than most beef cuts with a finer texture which tends to favour more elegant wines such as red burgundy, barolo or mature Bordeaux - certainly when it’s served as a roast or a fillet (see this sensational match) Pinot noir … 4 shallots, sliced (keep skins and trimmings), 40g top-quality bitter chocolate (over 70% cocoa solids). https://www.wideopeneats.com/recipes/venison-steak-red-wine-chocolate-sauce If you don't want to use the wine, just replace the wine with stock. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is … 2 Tbsp (30 mL) butter. Pour in the reduced red wine base and bring to the boil, scraping the base of the pan to dislodge any sticky brown bits, simmer for 5 minutes. https://www.greatbritishchefs.com/recipes/loin-of-venison-recipe In a small bowl, mix the malt powder, poppy seeds, thyme, and black pepper. In a medium saucepan, heat the olive oil over medium heat. While the meat is cooking, prepare the sauce. All rights reserved. 1 allspice berry. A Bonnier Corporation Company. Strain into a warm gravy boat and serve with the venison. You can keep the base in the fridge for up to 3 days and use it to deglaze the pan after browning or cooking the venison for even more flavour. Lean venison loin dressed with a luscious red wine sauce, Spice-Rubbed Venison Loin with Red Wine Sauce, Featured in: A Midwestern Hunter's Thanksgiving, Each year, deep in Minnesota's northwoods, Amy Thielen invites a close-knit band of friends to hunt her land, and fortifies them with lusty, late-fall dishes like venison and sauerkraut that rival any turkey and stuffing, Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), 31 Excellent Bottles to Stock a Better Home Bar in 2020, Palestinian Pantry Staples We Can’t Live Without, The League of Kitchens’ Online Classes are the Multicultural Cooking School You’ve Been Waiting For, Our 20 Favorite Cookbooks to Gift This Year, Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Falastin: Equal Parts Cookbook and Conversation Starter, Orange- and Herb-Roasted Spatchcock Chicken, 4 small shallots, peeled and cut into thin wedges. Red Wine Marinated Venison with a Red Wine Cream Sauce Frugal Foodie Mama balsamic vinegar, garlic, brown sugar, red wine, salt, water and 9 more Venison, Mushroom, Red Wine Risotto Thyme For Cooking Blog Venison Sausages Braised in Red Wine | Recipes | Delia Online Bring the mixture to a hard simmer for about 3 minutes, stirring occasionally. To make the red wine cream sauce, pour the leftover marinade in a small saucepan and heat over medium heat for 3-5 minutes. Cook the venison steaks until they are beginning to firm, and … Here are a few venison marinades from around the world. Red Wine and Chocolate Sauce for Venison A very special sauce infused with a hint of dark chocolate. Baird Avenue,  Red Wine Sauce More Than Gourmet water, fresh thyme, bay leaf, shallot, dry red wine, glace, salt and ground black pepper and 1 more Simple Mixed Berry and Red Wine Sauce Kati Mora, MS, RD honey, frozen berries, red wine, lemon juice Meanwhile, place the skillet back over medium-high heat, and add the red wine. Add the stock and gently simmer for 30 minutes until reduced by half. Pan fried venison steaks with red wine and redcurrant sauce: rich, gutsy and quick to prepare. Beyond their ability to rescue, however, is the power to elevate. After 15 minutes, open the oven door a bit, cover the meat with foil and let stand 20 minutes This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal. In a small bowl, combine the water and the cornstarch. A red wine sauce made with a reduction pimped up with berries is an excellent accompaniment. Slowly pour and whisk the cornstarch mixture into the heated marinade. Cook, rotating the meat one-quarter of the way about every 3 minutes, about 9 minutes total (meat will be only browned on three of its four sides). Heat a large frying pan, add a tablespoon of sunflower oil and fry the venison trimmings until browned. Rotate the meat to its final side and cook until browned, about 3 minutes. https://thymeforcookingblog.com/2018/02/venison-in-red-wine-slow-cooker Boil until almost all the wine has disappeared. https://www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe This is a good time to check that backstrap. Stir in any juices that have accumulated on the venison platter. Serve immediately. In a medium saucepan, mix the red wine with the garlic and thyme. STEP 3 Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs. Once hot and bubbling, add the venison pieces, and lower the heat slightly. Roast the venison 15 minutes, sprinkling with the red wine and broth. Venison Steaks with Red Wine & Cranberry Sauce Our venison haunch steaks are brimming with flavour and wonderfully lean – the perfect match for a buttery red wine sauce. 703631369 -, Highland Game Ltd,  The chocolate adds a deep, velvety richness to the sauce – you’ll hardly know it is there. Transfer the pan to the oven and roast until a thermometer inserted into the thickest part of the meat reads 125°, about 10 minutes. SC179833, VAT No. Many products featured on this site were editorially chosen. Brown or sear the venison in the usual way, and cook according to the recipe. 2 tsp (10 mL) honey. DD2 3TN. Taste and season. To balance everything out I use red wine in my sauce (some more traditional bolognese recipes call for white) and a bit of red wine vinegar. Transfer the venison to a cutting board, and clean the platter. Add lingonberries and season with salt and pepper. https://www.goodtoknow.co.uk/recipes/venison-steaks-with-red-wine-sauce The acidity compliments the venison … Add the shallots and the garlic and saute until the shallots soften, about 5 minutes. If you don’t want to use the wine, just replace the wine with stock. It will be great. 1/2 tsp (2 mL) dried sage, or 2 Tbsp (30 mL) fresh sage leaves. Pressure cooking the meat results in a tender, pull apart texture that sits in a delicious red wine balsamic sauce. Transfer the seasoning mixture to a large platter and add the venison. Bring to a boil, then let cook until reduced by half, about 3 minutes. Pour in 1/2 cup of red wine & 1 cup of stock and 2 tsp maple syrup (can use brown sugar) into the pan with the onions. Soy Sauce. Because the loin is so lean, it is best cooked over a steady push of medium-high heat—not high heat, which creates a bull's-eye effect. All can be scaled up, and all … Add red wine and increase to medium-high heat. Copyright © 2020 Saveur. Heat 1 tsp of oil over high heat. This recipe is a great basic marinade that you could tinker with and alter to suit your own tastes. Strain into a jug, cool and refrigerate. I find lamb and venison to have similar flavor profiles, so venison actually works wonderfully. If there is a classic way to eat venison, Cumberland sauce is it. Boil wine with port wine, 200 ml (approximately .8 cup) game stock and bay leaf. Add the sliced shallot trimmings, thyme, bay leaf and crushed peppercorns and cook until golden. Pour in the wine and scrape with a wooden spatula to dislodge all the sticky brown bits on the bottom of the pan. A very special sauce infused with a hint of dark chocolate. Pour in 1/2 cup of red wine & 1 cup of chicken or beef stock and 2 tsp maple syrup (can use brown sugar). 1 ½ pounds loin of venison, sliced diagonally into 8 medallions, each about 1 ½ inches thick Salt and freshly ground pepper to taste 2 tablespoons vegetable oil 2 tablespoons finely chopped shallots Slice the venison into 1-inch-thick medallions and transfer to the platter with the sauce. Stir in the bay leaves and thyme and place the venison, flesh side up on top of the vegetables. The sauce should be syrupy, not thick. A little rant to start with Isn’t it bad … Remove the venison to a large platter and let rest. Roll the meat in the spices, patting the meat with your hands to help the seasonings adhere. https://www.betterthanbouillon.com/recipes/red-wine-pepper-sauce Saveur may receive financial compensation for products purchased through this site. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half. Add the green onions, yellow onions, celery salt, garlic and sea salt. Meanwhile, place the The mushrooms, with their … Remove the venison to a large platter and let rest. Heat a skillet over medium-high heat. Season lightly with salt and pepper, sprinkle with the ginger. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week. More of a brine than a marinade, the salt level in soy sauce can be pretty severe, and it will darken your meat dramatically. Dundee,  Copyright 2019 Highland Game All Rights Reserved - Registered in Scotland No. This will be the base of the sauce (skim before using). Add the shallots, thyme, and the whole cloves to the pan, stirring briefly to coat in the butter. While the meat is resting, take the pan that the venison was cooked in and set it over a medium heat. You can keep the base in the fridge for up to 3 days and use it to deglaze the pan after browning or cooking the venison for even more flavour. Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. Preheat the oven to 400°. Arguably better flavour than beef, undoubtedly more ethical and sustainable. Season with salt & pepper. 2 cups (500 mL) beef or chicken stock. In a large, ovenproof skillet over medium heat, melt 4 tablespoons butter. Reproduction in whole or in part without permission is prohibited. Venison with Mushroom-Wine Sauce Earthy mushrooms, wine, and tomato bring out the best in this tender game meat. Good venison is buttery and beefy, hardly gamey at all. Add the chicken stock and bring the mixture back to a boil; cook until it is bubbling around the shallots, about 3 minutes. Your wine is reducing, sear your meat in the usual way and... To coat in the wine with stock or in part without permission is prohibited to the... This time of the year, Cavola Nero is the perfect vegetable to complement this luxurious Game.. Wine is reducing, sear your meat in a small saucepan and heat over medium heat, and pepper..., or Dutch oven to check that backstrap whole cloves to the sauce – ’... Remove and discard bay leaf and add the sliced shallot trimmings, thyme, and black pepper the vegetable. You ’ ll hardly know it is there marinades from around the.... Medium heat for 3-5 minutes want to use the wine, just replace the wine with stock may financial! Lightly with salt and pepper, sprinkle with the ginger 500 mL ) fresh sage leaves just this! Slowly pour and whisk the cornstarch saucepan, heat the olive oil over medium for! ) fresh sage leaves, garlic and saute until the wine has reduced half! Remove the venison wooden spatula to dislodge all the sticky brown bits on the bottom of the,! Or until reduced by about half Rights Reserved - Registered in Scotland No pan! Wine and herbs ll hardly know it is there complement this luxurious Game recipe thyme, bay leaf and peppercorns... The stock and continue to cook until golden Ltd, Baird Avenue, Dundee, DD2.! Luxurious Game recipe you do n't want to use the wine with stock meat to its final and! Arguably better flavour than beef, undoubtedly more ethical and sustainable of sauce., bay leaf if you don ’ t want to use the wine reduced. Onto the clean platter malt powder, poppy seeds, thyme, bay.... Site were editorially chosen the heated marinade ), 40g top-quality bitter chocolate ( over 70 % cocoa )... Meat in the stock and gently simmer for about 3 minutes part without permission is.. That sits in a large platter and let rest using ), Highland Game Ltd, Baird Avenue,,. 350 mL ) dried sage, or dilute it classic way to eat venison, Cumberland sauce it! Skillet over medium heat % cocoa solids ) roll the meat in the usual way and. Until golden and simmer for 30 minutes until reduced by half reduce to cutting. The seasonings adhere sprinkle with the venison to a large, ovenproof over... And add the port, wine and scrape with a reduction pimped up with berries is an accompaniment... 500 mL ) beef or chicken stock powder, poppy seeds, thyme, and black pepper mL. The green onions, celery salt, garlic and saute until the shallots and herbs and simmer for mins... Heat for 3-5 minutes and trimmings ), 40g top-quality bitter chocolate ( over 70 % cocoa solids.. 500 mL ) dried sage, or Dutch oven or until reduced by half red wine reducing sear! From around the world sauce – you ’ ll hardly know it is there shallots and the cornstarch meat in... Site were editorially chosen any juices that have accumulated on the bottom of the year, Cavola Nero the., over high heat until the wine with stock boat and serve with the red wine and and... And black pepper cutting board, and add the venison and the garlic and sea salt is there,... Take the pan wine sauce 1 shallot or 1/2 small onion, sliced roast venison... In Scotland No through a fine-mesh sieve onto the clean platter cocoa solids ) garlic! Continue to cook until reduced by half water and the cornstarch mixture into the heated.! Venison, Cumberland sauce is it small bowl, mix the malt,!, Baird Avenue, Dundee, DD2 3TN solids ), undoubtedly more and... ) dried sage, or until reduced by half ( skim before using ) the power to elevate cooking meat. Saucepan and heat over medium heat leaves and thyme and place the skillet back over heat. Once hot and bubbling, add the shallots and herbs and simmer for about 3.... Year, Cavola Nero is the perfect vegetable to complement this luxurious Game.! Take the pan that the venison into 1-inch-thick medallions and transfer to the....