PEAR-BRANDY COCKTAILS
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Pour 1 tablespoon brandy into each of 6 flutes. Put 2 teaspoons bitters in a small bowl. One at a time, add 6 sugar cubes to the bitters, turning to coat; divide among the flutes. Add a few thin pear slices to each glass and top with champagne.
BRAISED VENISON WITH ROSEMARY AND SHIITAKE
Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.
Provided by RUTHWARD
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h25m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
More about "leg of venison with mushroom spaetzle and pear brandy braised cabbage recipes"
VENISON BRAISED IN RED WINE WITH SHALLOTS AND …
From thymeforcookingblog.com
VENISON STROGANOFF RECIPE - HOW TO MAKE VENISON …
From honest-food.net
BALSAMIC BRAISED VENISON | WILD + WHOLE - MEATEATER
From themeateater.com
BRAISED VENISON SHOULDER WITH MUSHROOM PIEROGI | SAVEUR
From saveur.com
STARCHEFS - RECIPE: VENISON DENVER LEG | RYAN RATINO OF BRESCA
From starchefs.com
LEG OF VENISON RECIPES - COOKEATSHARE
From cookeatshare.com
VENISON LOIN, PEAR, SPRUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RED WINE BRAISED VENISON ROAST • CURIOUS CUISINIERE
From curiouscuisiniere.com
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED …
From foodnetwork.cel30.sni.foodnetwork.com
VENISON LEG STEAK WITH PORTOBELLO MUSHROOMS AND BEETROOT RELISH
From firstlight.farm
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED …
From aesea.aebra.dynu.net
BRAISED LEG OF VENISON - BOSSKITCHEN
From bosskitchen.com
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR …
From tfrecipes.com
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED …
From food-recipe.info
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED …
From recipenet.org
VENISON LEG RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love