How To make Venison Sauces
1/4 lb Sugar
1/2 pt Champagne vinegar
Sweet Sauce: 6 oz White or red currant jelly
6 oz White or red wine
Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
How To make Venison Sauces's Videos
Loin of Venison with Sweet and Sour Peppers | Gordon Ramsay's The F Word Season 3
A rich, succulent dish, the loin is packed with protein and low in cholesterol, so is super healthy. the peppers add a real fragrance, and the thyme goes brilliantly with the venison.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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How to Make Saskatoon Berry Sauce and Venison Steak (Backstrap) Recipe
Tasty hues of licorice that bring a beautiful savory flavor to this native Saskatchewan berry. It perfectly compliments venison, making deer steak even better than it already is.
Recipe:
1c frozen saskatoon berries
2 Tbs balsamic vinegar
1Tbs Lemon juice
Zest of 1 lemon
1 Tbs Brown sugar
2 cloves
1 star anise or
1/2tsp fennel seeds
1/2 tsp anise seeds
1 tsp minced garlic
1/2 c beef broth
Salt and pepper to taste
Venison backstrap 1lb
Salt and pepper
2Tbs olive oil
Bring to boil and simmer for 10 or so minutes, allowing liquid to boil off a bit and flavors to marry well. Be sure to taste and see if you need more seasoning.
Heat oil in pan on stove and Preheat oven to 400°.
Once pan is hot, sear venison on all sides, 1 minute each side.
Wrap venison in tin foil and place on a cooking sheet. Put it in the oven for 8 minutes.
Remove from oven once time is done and let rest in foil for 10 minutes.
Slice venison, add berries on top and enjoy!
Music Moonglow
Venison Steak Diane
This is the classic, the original Steak Diane. It's a French dish, dating back to the 1800s, and was originally Steak Diana, named for Diana, the Roman goddess of the hunt -- and it used venison. This is that version. Seared venison medallions with a rich sauce of brandy, Dijon mustard, shallots, cream and a little tomato. It's super easy to make and is great for date night. Head over to Hunter Angler Gardener Cook for the full recipe:
Venison Steak with Whiskey Mushroom Sauce Recipe | Deer Meat For Dinner
This delicious sauce is full of flavor and a perfect addition to your venison steaks! You can easily leave out the whiskey for a great mushroom sauce as well! Bring your wild game flavors to the next level!
Recipe
Cook your salt and peppered Backstrap for 2-3 minutes each side in a heated pan with
2 Tbs Olive oil
Remove meat to rest and lightly cover with foil for at least 10 minutes.
Add
2 Tbs Salted Butter
To the frying pan and melt
Add
3/4 c (1 med) onion diced
And saute 2-3 minutes
Add
300-400g (1 1/2ish cups) Sliced mushrooms of your choice (I used white)
1 Tbs minced fresh rosemary
1-2 Tbs minced garlic (depending on preference)
Saute until mushrooms have browned (approx 10 minutes)
Add
1 Tbs grainy mustard
1 1/4 c heavy 18% cream
Bring to light boil
Add
1-2 Tbs whiskey/ bourbon (we used 2)
Simmer for 2-3 minutes until it thickens to your liking and to allow the alcohol to burn off and flavors to infuse.
If it gets too thick, just add a bit more cream to loosen things up.
Music:
Lowest of Fi Riddim- Konrad OldMoney
Incredible Venison Backstrap Recipe: Marinated Venison Seared And Baked (Best Venison Recipe)
Absolutely delicious recipe for a marinade that goes wonderfully with any cut of venison. In this video I make the marinade and use it on a deer backstrap. The venison is seared on the stove then placed in the oven to finish cooking. It doesn't get any better than this when it comes to enjoying wild natural meat like venison. Follow along and give this a try for yourself. If you didn't like the taste of venison before I am willing to bet this will change your mind. Please hit that like and subscribe button for me! Thank you!
Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 garlic cloves minced
1 tablespoon fresh parsley chopped
Place the venison backstrap in the marinade for 6-12 hours refrigerated. Remove the venison from the marinade and let the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to a high heat and sear each edge of the backstrap for 1-2 minutes over the oil of your choice. After searing move backstrap to the oven to finish cooking. Medium rare cook is recommended. Let sit for 10 minutes then enjoy!
Gordon Ramsay Serves Sizzling Sweet & Sour Venison | The F Word
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