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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
MeatEater Recipe: Seared Venison Heart with Whiskey Butter
MeatEater's Wild Foods contributor, Danielle Prewett shows us how to make a memorable meal that is easy and delicious, the perfect way to celebrate your next successful hunt. With just a handful of ingredients, you can serve a meal that'll make you wish ungulates had more than one here.
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Grilled Venison Backstrap with blackberry sauce | Jess Pryles
Grilled Venison Backstrap with blackberry sauce
I'm a huge fan of leaving backstraps whole and not cutting them into smaller steaks - it makes them easier to cook to perfection, with a little help from Hardcore Carnivore Black seasoning. Here's how I grill my backstraps and create an easy Blackberry pan sauce to go with em.
For the instant read thermometer:
For the seasoning:
WANNA TRY MY SEASONING? visit Hardcore Carnivore:
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
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
Wonderful Sauce for Venison Steak
Wild Wine Life shows you that there is more to Wild Game than fried and sausage. We show you in this video a wonderful Port Wine Demi Glaze reduction sauce that works with elk, deer, or bison and a couple wines to try with the dish.
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:
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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