Tudor Style Venison And Game Sauce Food
RANCH STYLE VENISON STEAK
Make and share this Ranch Style Venison Steak recipe from Food.com.
Provided by MizzNezz
Categories Deer
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound steaks on both sides.
- Sprinkle with salt and pepper.
- Dust with flour.
- Heat oil in heavy skillet with tight fitting lid.
- Brown steaks on both sides.
- Add soup mix, water, and worcestershire sauce.
- Cover and simmer for 1 hour.
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
TUDOR STYLE VENISON AND GAME SAUCE
Make and share this Tudor Style Venison and Game Sauce recipe from Food.com.
Provided by traceyannehall
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the red wine into a saucepan; add the other ingredients and leave to stand for at least an hour (the longer the better to allow the spice to infuse).
- Bring to the boil, then simmer for 5 to 10 minutes until the sugar dissolves and the sauce has a gelatinous texture.
- Serve warm with your favourite game!
Nutrition Facts : Calories 127, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 24.3, Carbohydrate 15.2, Fiber 0.1, Sugar 13.2, Protein 0.1
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- Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
- Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When it's hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.
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