PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE
Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce
Provided by Sara Buenfeld
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
- Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
- Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.
Nutrition Facts : Calories 330 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium
VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
Steps:
- Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
- Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
- Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES AND CRISP SQUASH BLOSSOMS
Steps:
- Venison and Squash Blossoms:
- Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.
- In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes.
- Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes.
- Note: corn pancakes can be made ahead and reheated in a moderate oven.
- For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
- Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.
- Heat a deep pot of oil or a fryer to 360 degrees F.
- As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels.
- Remove venison from oven and let rest for 5 minutes.
- Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace.
- In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.
- Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm.
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 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
More about "venison with plum sauce recipes"
SEARED VENISON WITH PLUM GINGER SAUCE AND VERMICELLI SAUCE
From nadialim.com
Servings 2Estimated Reading Time 2 minsCategory Lunch, MainCalories 441 per serving
BARBECUED VENISON WITH PLUM & THYME SAUCE RECIPE
From abelandcole.co.uk
VENISON MEATBALLS WITH RED WINE PLUM SAUCE AND …
From nzherald.co.nz
ROAST VENISON WITH SPICY PLUM SAUCE - NZ HERALD
From nzherald.co.nz
Servings 6Category Dinner Party, ChristmasAuthor Jan Bilton
- To prepare the sauce, cook the plums in the wine, spices and honey, until very soft. Remove the star anise. Purée then sieve.
- To roast the venison, first place in a large plastic bag. Add the other ingredients — except the extra olive oil. Move the meat around so it is well covered. Refrigerate for at least 8 hours, turning occasionally.
- Preheat the oven to 200C. Discard the marinade and pat the meat dry. Sprinkle with freshly ground black pepper.
BEST VENISON CHOPS RECIPE - HOW TO MAKE DOUBLE-CUT VENISION …
From food52.com
VENISON WITH PLUM SAUCE RECIPE | WESTGOLD NZ
From westgold.com
CUMBERLAND SAUCE - FOOD & WINE
From foodandwine.com
VENISON CUTLETS WITH PLUM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
VENISON WITH PLUM SAUCE RECIPE
From recipeland.com
RED PLUM SAUCE | MILLBANK VENISON | WITH VENISON MEDALLIONS
From millbankvenison.co.uk
VENISON MEDALLIONS WITH PLUM SAUCE - RECIPES | FOOBY.CH
From fooby.ch
VENISON CUTLETS WITH PLUM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
VENISON WITH PLUM SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
WHAT SAUCES GO WITH VENISON? (13 BEST SAUCES) - HAPPY MUNCHER
From happymuncher.com
ALMOND-CRUSTED VENISON TENDERLOIN WITH PLUM SAUCE RECIPE - EAT …
From eatsmarter.com
VENISON WITH PLUM SAUCE RECIPE | WESTGOLD AU
From westgold.com
VENISON WITH PLUM SAUCE - BIGOVEN.COM
From bigoven.com
You'll also love