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How To make Venison Steaks with Scotch Sour Sauce
2 tb Butter,divided use
1/4 c Finely chopped shallots
5 Cranberries,crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison Porterhouse steaks
OR 4 small beef Porterhouse Steaks Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce.
How To make Venison Steaks with Scotch Sour Sauce's Videos
The BEST Sauce Anyone Can Make
Sous vide Venison back strap with Whiskey-Brown sugar glaze
Thank you all for coming back. I will say again that this is NOT just for venison but you can use this on beef as well and I sure it will work on other items as well. How about whiskey brown sugar glazed carrot? Why not?
Sorry about the quality of the video towards the end. I accidentally shot those section in slo-mo and converting back did not have the resolution.
The propane tank being empty was my second flaw. So check your tank before you make plans! LOL
Venison
INGREDIENTS
1/2 cup whiskey, such as Jack Daniels
1 tablespoon brown sugar
1 tablespoon molasses
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 8-10 inch venison back strap
DIRECTIONS
Preheat sous vide bath to 130 degrees.
Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved.Stir in 2 tablespoons of the oil and the garlic.
Add the venison, turn a few times to coat with the marinade and let stand at room temperature for 10-15 minutes.
Remove the venison from the marinade and add to sous vide or ziplock bag and add a spoonful or two of the marinade. Vacuum seal or seal ziplock removing as much of the air as possible.
Add to bath for 4 hours.
Pour the marinade into a small pot and bring to a boil. Boil for 5 to 10 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
Sear the venison on a very hot grill or in a screaming hot cast iron pan brushing the boiled marinade on it while it sears for only 15-30 seconds as the internal temp is already done. Set aside and slice when ready. Drizzle the marinade over the meat.
Potatoes
INGREDIENTS
1 pound Yukon gold or red potatoes cut into bite size pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon dried parsley
Put potatoes in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Let dry for a few minutes from their own heat in the drainer and add to a bowl.Toss with 1 tablespoon olive oil.
Add potatoes to a hot pan on high and keep them moving until the edges are as crisp as you would like them. Add salt and pepper while stirring.
Toss the potatoes with the remaining 1 tablespoon oil, vinegar and salt and pepper to taste.
Server the, and enjoy!
Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers!
If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison.
Use Discount Code: TEXAN10 and receive 10% off your entire order!
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
If you like what you see, please make sure to Like & Subscribe to the channel. I post new content weekly and would love to have you along for the ride.
-Drew
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Venison Stroganoff Recipe - MUST TRY
STAG STROGANOFF A great recipe for Venison. Aww Son just don't get no better than that MERCH IS HERE !!!!!! USE PROMO CODE WBFREE FOR FREE SHIPPING
Make a Perfect Venison Steak in 10 Steps
Tired of your venison steaks tasting like an old leather shoe? Turn your cooking skills up a notch with H2E ambassador Alyssa LeBlanc's recipe for an absolutely perfect deer steak. This recipe works great with backstrap, tenderloins, and even hindquarter roasts. Tell us how yours turned out in the comments!
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