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Savoring Venison

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Published on: Sep. 2, 2004

Last revision: Nov. 16, 2010

crackers, cheese and sour cream to top the steaming chili.

Venison Steaks with MADEIRA SAUCE

2 - 2 1/2 lb. venison round steaks (Seal in zip-type bag with 3 cups milk and soak overnight.) Trim steaks to remove tallow and membranes.

Seasoned Flour:

1/2 cup flour

1 tsp. seasoned salt

1/4 tsp. dried ginger

1/4tsp. dried thyme

1 tsp. granulated garlic

1/4 tsp. fresh ground pepper

Heat 2 tbsp. butter + 2 tbsp. extra virgin olive oil to sizzling.

Dredge venison steaks in seasoned flour, place in hot skillet. Sear the first side until crispy, turn and cook the other side.

Remove steaks, keep warm.

Deglaze pan with 1/2 cup Madeira wine, add 1 cup red currant jelly and stir until hot. Pour into sauce boat and serve with steaks.

Roast Venison Loin with CRANBERRY SAUCE

Start this project 24 to 48 hours before serving.

1 small lemon sliced into thirds

2 thick slices of orange

2 slices of peeled fresh ginger

1 1/2cup sugar

1 small bay leaf

Place the above ingredients in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat and boil uncovered, until syrupy, about 10-15 minutes.

Remove from heat and stir 2 cups fresh cranberries (reserve 5 berries) and a jigger of gin into the syrup. Pour into glass bowl, cover and refrigerate overnight, stirring twice. Pierce reserved berries, place in small glass bowl, pour gin over them and let them marinate separately.

Marinate 4 pounds of venison tenderloin for 24 - 48 hours in mixture of 1/2 cup white vinegar mixed with 1 qt. water. Discard liquid and rinse well after marinating.

Preheat oven to 400 degrees. Rub the venison with olive oil, salt, pepper and five chopped cranberries. Press the seasoning into the meat. Set the loin on a rack in roasting pan, cover with foil and roast until inner temperature reaches 135 degrees on meat thermometer.

While venison is cooking, discard bay leaf, lemon, ginger and orange slices. Puree half the cranberries and half the liquid until smooth.

Pour 2 cups dry red wine into saucepan, heat to boiling, reduce to 1/2 cup (boil about 5 minutes). Add 2 cups beef stock to reduction, bring to a boil, add the cranberry puree, simmer, uncovered until slightly thickened, about 10 minutes. Remove from heat.

Strain the remaining cranberries and add them to the sauce with 1/4 tsp. salt and pepper. Add 2 tbsp. cold butter cut into pieces. Stir any pan juices into sauce mixture. Garnish with fresh thyme sprigs.

Venison ROAST

5-lbs. venison roast

1/4 tsp. Pepper

2 tbsp. seasoned salt

3 stalks celery

1 large onion, halved

1 apple, cored and quartered

4 carrots

1 orange, cut in half

8 ozs. Italian salad dressing

1 cup water

1 cup red wine

Rinse and dry venison, trim any membranes or tallow from roast. Season venison with salt and pepper. Place in square plastic container. Add remaining ingredients and marinate overnight. Pour into baker, cover with lid and bake at 250 degrees for 2 1/2 hours.

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