Loin Of Venison With Red Currant Bordelaise Recipes

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Steps:

• Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
• Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
• Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
• Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
• Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
• Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

HERBED STEAK WITH BALSAMIC SAUCE

Steps:

• In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
• In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
• To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
• Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.

ROAST LOIN OF VENISON WITH CRANBERRIES

Steps:

• In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400℉ (200℃). Rub the venison with the olive oil, 3 /4 teaspoon of the salt, 1 teaspoon of the pepper and ½ teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, purée half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to ½ cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry purée, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining ¼ teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary.

LOIN OF VENISON WITH RED CURRANT BORDELAISE

Steps:

• Combine juniper berries, peppercorns, and allspice in a spice or coffee grinder and process to a powder. Rub mixture into meat and refrigerate several hours.
• Combine shallots and red wine in a medium saucepan. Bring to a boil; simmer until reduced by three quarters, about 45 minutes. Add stock and bring to a boil again. Simmer until reduced by half, about 30 minutes. Sauce should be thick enough to coat the back of a spoon. Stir in jelly and add salt and pepper to taste; set sauce aside.
• Heat oven to 400 degrees. Heat oil in a large, heavy skillet over medium heat. Add venison loins and brown quickly on all sides. Transfer to a roasting pan; place in oven for 6 to 8 minutes per pound for rare to medium rare.
• Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.