ARCTICBERRY CRUSTED VENISON WITH CAULIFLOWER RAGOUT, MOCHA REDUCTION
Steps:
- For the Venison:
- Preheat the oven to 400 degrees F.
- Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes.
- For the Mocha Sauce:
- Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain. Whisk in the cocoa powder and cook for 2 minutes. Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce.
- Clean and trim the cauliflower into small bouquets.
- Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper.
- Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper.
VENISON RAGU
Make and share this Venison Ragu recipe from Food.com.
Provided by Venison Steaks.com
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Venison Ragu.
- In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
- Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
- Serve with noodles, polenta, or gnocchi.
Nutrition Facts : Calories 349.4, Fat 6.5, SaturatedFat 1.5, Cholesterol 40.9, Sodium 90.5, Carbohydrate 17.8, Fiber 4, Sugar 4.4, Protein 51.1
VENISON RAGU
This is a classic bolognese sauce geared toward venison. It takes a while to come together, but it will keep in the fridge a week, freezes well and can be pressure canned.
Provided by Hank Shaw
Categories Main Course Pasta
Time 3h20m
Number Of Ingredients 14
Steps:
- Heat the butter over medium-high heat in a large, heavy pot like a Dutch oven. Add the onion, celery and carrots and cook gently for 5 to 8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
- When the vegetables are soft, stir in the chopped porcini and tomato paste and allow everything to cook for 3 or 4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground venison, the porcini soaking water and the broth. Bring to a simmer.
- Allow this to cook down over medium-low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg and black pepper and stir well. Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
- When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the ragu has thickened, add the pasta to the salty water and cook until its al dente.
- To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle's worth of sauce. Grate the cheese over the top and serve.
Nutrition Facts : Calories 441 kcal, Carbohydrate 14 g, Protein 22 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 100 mg, Sodium 403 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
VENISON RUGU RAGU RAGOUT
Make and share this Venison Rugu Ragu Ragout recipe from Food.com.
Provided by Geo315
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
- till onions are soft and the mushrooms soften, About 10 minutes on medium.
- Put into a crock pot and add all the rest of the ingred.
- Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
- Serve over the noodles.
- You can serve over rice for a change.
- You can add red pepper for a little kick.
- You can spice it up using other ingred's.
- in the cabinet for a different taste.
Nutrition Facts : Calories 729.1, Fat 21.8, SaturatedFat 6, Cholesterol 186.6, Sodium 546.9, Carbohydrate 89.4, Fiber 5.1, Sugar 4.8, Protein 43.8
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- In a casserole dish, heat 2 tbsp oil, then add a pinch of salt and the chopped vegetables, and cook for 10 minutes. Next, add the venison and simmer down with a cup of red wine, add 1 tbsp tomato paste, a ladleful of vegetable broth and a bay leaf, and cook for a further 10 minutes.
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- Reduce heat. Add garlic and cook, stirring, for 2 minutes. Stir in flour. Add broth, tomato paste, red wine and basil. Bring to a boil, stirring occasionally. Add jelly, red peppers, onions, celery and dried tomatoes. Season to taste with salt and pepper. Remove from heat.
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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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