Peppered Venison With Balsamic Prune Sauce Recipes

PEPPERED VENISON LOIN WITH ZINFANDEL HUCKLEBERRY SAUCE

Steps:

• Rub the venison with the oil, thyme, peppercorns, and salt. Let stand for 1 hour at room temperature.
• For the sauce: Heat the oil in a 4-quart saucepan over high heat. Add the onion, celery, carrots, and apple. Sauté over high heat, stirring often, until the vegetables caramelize slightly, 10 to 15 minutes. Add the Zinfandel and port. Simmer briskly until reduced to a syrup, about 15 minutes. Add the chicken stock, thyme, and 1/2 cup huckleberries. Simmer until reduced to a sauce consistency, about 30 minutes. Strain through a fine sieve, pressing on the solids. You should have about 1/2 cup sauce. Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
• Preheat the oven to 500°F. Heat a large ovenproof skillet over high heat. Add the 2 tablespoons oil. When the oil is almost smoking, add the venison and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the venison until the internal temperature reaches 120°F (for medium-rare), 5 to 6 minutes. Let rest for 5 minutes before carving.
• To serve, slice the venison about 1/4 inch thick. Gently warm the sauce. Arrange the venison on dinner plates and spoon the sauce around it, not over it. Serve immediately.
• Enjoy with Cakebread Cellars Zinfandel or another full-bodied red wine with plentiful fruit.

VENISON STEAK WITH PEPPERS AND ONIONS

Steps:

• In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
• Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
• Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

PEPPERED VENISON WITH BALSAMIC PRUNE SAUCE

Steps:

• Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
• In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.