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!
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How to cook - Roast rack of venison with blueberry balsamic sauce
Ingredients and method inside.
We take inspiration from Christmas classics and use fine venison racks in this roast recipe fit for kings.
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Cooking Venison with Michel Roux Jr.
Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.
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!
Venison Medallions With Blackcurrant Sauce | Marco Pierre White
Another reupload from Knorr.
Notes:
1. I don’t like blackcurrent sauce with meat, but I’ve decided to reupload it for you Marko fans.
2. The Little Black Book is no longer available on the Knorr website. They apparently had to remove it like a pussy ass bitch.
3. The red juice that comes out of meat is NOT blood. That is a major misconception, especially made by top chefs like Ramsay, Pierre White, Oliver, etc. It’s myoglobin (a type of protein).
Game Meat Recipes | Venison Tenderloin with Chimichurri Sauce with Meat Church
Learn how to make Bacon-Wrapped Venison Tenderloin like a BBQ pitmaster from our partner Matt Pittman.
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Bacon Wrapped Venison Tenderloin
1 - 2 Venison tenderloin, backstrap, or strip loin
1 package bacon
Meat Church Holy Cow
Chimichurri Ingredients
• 6 cloves garlic, finely
• 1 shallot, minced
• 1 jalapeño, chopped fine
• 2 bunches cilantro, chopped
• 1 bunch flat leaf parsley, chopped
• 1/3 C fresh oregano, chopped fine
• 3/4 C extra virgin olive oil
• 1/2 C red wine vinegar
• 1 lemon, juiced
Chimichurri Recipe
Combine the garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste.
The sauce is best if you cover and chill it for a few hours to let the flavors meld together.
Bacon Wrapped Venison Recipe
Prepare your smoker with the wood or pellet of your choice (anything but fruit wood) to get up to 250F.
Remove silver skin using a sharp boning knife. Lightly season all sides of venison with Meat Church Holy Cow.
Wrap venison in a single layer with bacon. Using chilled bacon makes handling it easier. Lightly season the bacon wrapped venison with Meat Church Holy Cow or Meat Church seasoning of your choice.
Once smoker is to temp, place venison directly on the grates. Wild Game is lean, and you will want to cook to a final temp under what you would typically do for a piece of beef. Shoot for a final temp between 125 – 128F. Use an instant read thermometer to nail the temperature.
Once your venison has reached temp, remove, and let rest for 15 minutes. You can loosely tent with foil.
Slice up and either spoon chimichurri sauce over your venison or use as a dip. Enjoy!
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