ROAST VENISON
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it's hard to beat.
Provided by Jamie Oliver
Categories Christmas Venison Winter warmers
Time 3h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
- Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
- Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
- Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
- Get your meat out of the fridge and up to room temperature before you cook it.
- Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
- Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
- Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
- Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
- To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
- Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
- Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
Nutrition Facts : Calories 298 calories, Fat 9.4 g fat, SaturatedFat 4.2 g saturated fat, Protein 42.2 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 3.4 g sugar, Sodium 1.2 g salt, Fiber 0.8 g fibre
ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Rub lard or duck fat on meaty side of saddle.
- Season the saddle generously with salt and pepper.
- Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
- Lower oven to 150°C/300°F/Gas Mark 3.
- Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
- While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
- When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
- Pour the juices and wine from roasting pan into a sauce pan on high heat.
- Mix cold water and starch and add to the sauce pan.
- Bring to a boil and allow sauce to thicken.
- After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
- Crumble the ham into the sauce and taste and add salt and pepper as necessary.
- Serve with hot dumplings, potatoes or rice and a salad.
Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2
SADDLE OF VENISON "BADEN-BADEN STYLE"
This is one of the most opulent, delicious meals you will ever prepare or eat. Due to the low-fat nature of venison, it is also fairly healthy and not as much of a "sin" as might seem once you read the list of ingredients below. Baden-Baden is a health spa and casino town in Germany that has ranked as one of the most elegant resorts in Europe for centuries. This dish is often encountered there during the fall, when venison is readily available. Nowadays, however, most venison in the U.S. (as well as Europe) is farm-raised, so this elegant meal can be enjoyed anytime. Treat this as a truly extra-special occasion dish and you will be amazed at the raves you will get from your guests.
Provided by LastBaron
Categories Deer
Time 1h15m
Yield 1 Saddle of Venison, 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
- Remove the venison briefly to insert a rack into the roasting pan.
- Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
- Remove venison from the roaster, wrap in alumnium foil and keep warm.
- Remove the rack from the roaster.
- Scrape any browned bits from the rack into the roasting pan.
- On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
- Remove the apple rings, reserve warm.
- Increase heat to high, and allow the drippings to bubble up.
- Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
- Scrape up any browned bits.
- Pour the stock through a sieve into a saucepan.
- Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
- Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
- Your stock is now a sauce.
- Season tot taste with salt and butter.
- If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
- Keep this sauce warm on the stove over low heat until ready to serve.
- In a separate saute pan, heat clarified butter over medium-high heat.
- Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
- Remove from heat and drizzle with honey, stir well to glaze all evenly.
- Keep warm until serving.
- Unwrap reserved venison saddle from aluminum foil.
- Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
- Arrange the saddle bones (the rack) on a warmed serving platter.
- (Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
- Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
- Nap the roast with a little of the sauce; serve the remaining sauce on the side.
- Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.
Nutrition Facts : Calories 319.9, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.4, Sodium 166.9, Carbohydrate 33.4, Fiber 3.6, Sugar 22.3, Protein 1.7
ROAST SADDLE OF VENISON WITH RED WINE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time P2DT2h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Trim the saddle to remove any nerves or bits of fat.
- Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
- Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
- Preheat the oven to 450 degrees.
- Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
- Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
- Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
- Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
- Bring the sauce to the boil and swirl in the butter.
- Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 2 grams, Protein 93 grams, SaturatedFat 16 grams, Sodium 1116 milligrams, Sugar 5 grams, TransFat 0 grams
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- Wet a kitchen towel with vinegar and spread a thin layer on the baking sheet. Put the meat on a baking sheet and cover it with the vinegar towel for 12 hours. During this time the meat must be in a cool place, for example cellar. After 12 hours, preheat the oven to 200 °C (392 °F) with both up and low heat. Next wear plastic gloves and take the meat one at a time and let tap water just run over the meat (while holding it), to remove excess vinegar. Shake off excess water and put it on a different baking sheet (pan) (you could also clean the baking sheet that you've used previously). Remove tendons from leg and saddle of wild meat and season with salt and freshly ground pepper. If you're using saddle of venison, then just season it with salt on the inside and put it on the pan facing down. (See step by step photos up!!)
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- The drippings that came out of the venison while roasting are the foundation to a perfect gravy. Remove bay leaves and Juniper berries from the sauce. Now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the venison and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Then sieve the brownish-staffs sauce broth into a saucepan or small pot. Using a wooden spoon crush the vegetables and press them through the sieve. Add creme fraiche and bring to a boil. Next stir in heavy cream and cornstarch (corn flour) mixed with a bit of water. Season with salt, freshly ground pepper and cayenne pepper. Let cook for 2 to 3 minutes and done. (if you want you can also refine the sauce with cranberry sauce, but not necessary).
- To serve, remove the meat from the saddle and legs of venison with a sharp knife and cut the meat into slices. Serve with cranberry sauce and any sides of your choice. Enjoy!
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- Roasted. The dinner party show stopper! Haunch or saddle of venison are the choicest cuts for this style of cooking, ideally kept on the bone to maximise flavour and succulence.
- Braised. A cold winter’s evening calls for the comforting embrace of a slow cooked stew. It’s also the perfect way to melt sinewy but flavourful cuts like shank, from the lower leg.
- Cured. If your freezer is already bursting at the seams then curing venison is an excellent way to prolong its shelf life. Bresaola, that salt cured, air dried northern Italian speciality, may be most commonly associated with beef, but venison makes a very acceptable alternative.
- Curried. Muntjac, sambar, chital: the Indian sub-continent and south-east Asia boast plenty of native deer species so it’s no surprise they have worked their way into many of the vibrant cuisines from this part of the world.
- Barbecued. Whether it’s a showpiece butterflied haunch, loin steaks or kebabs, barbecuing venison adds a gloriously smokey element to this rich, gamey meat.
- Ragù. Italians have perfected the art of a deeply flavoured, rich ragù, perfectly supported by broad ribbons of pappardelle. Every nonna will have her own secret preparation tip or ingredient, but patient simmering is key.
- Smoked. For picnic lunch inspiration or an elegant starter, smoked venison is a delicious way to prepare deer. Just imagine a thinly sliced, perfectly pink loin, its tender texture and gamey flavour lifted to another level by a smoky infusion.
- Fried. A venison steak or dainty cutlets, seared and seasoned on the outside yet perfectly pink on the inside, is a truly succulent treat. Choose a wine that will bring plenty of flavour but not excessive tannins: Pinot Noir is a natural choice here, especially one that balances bright red fruit with a savoury touch of forest floor that would play nicely with the venison’s gamey edge.
- Raw. When you know your venison is very fresh and good quality then tartare is a beautiful way to use the prime, tender loin. As for what to drink with it, don’t forget to consider the other ingredients in this dish: capers, cornichons, shallots and mustard all bring plenty of sharpness.
- Offal. So highly prized that it’s often kept back as the stalker’s perk, deer liver can be tricky to track down, especially as freshness is key here.
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