Venison Chops With Raspberry Balsamic Reduction Recipes

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VENISON CHOPS WITH MUSHROOM SAUCE



Venison Chops With Mushroom Sauce image

Like I said it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine.

Provided by Derf2440

Categories     Deer

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs venison chops, 3/4 to 1 inch thick
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon marjoram
2 tablespoons butter
1 cup sliced fresh mushrooms
1/4 cup port wine
1 tablespoon sour cream
salt and pepper

Steps:

  • Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
  • Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
  • Move the chops to a heated platter and place the platter in a warm (150°F) oven.
  • Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
  • Spoon the sauce over the chops and serve immediately.
  • Mushroom Sauce-----------.
  • In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
  • Add the wine and turn the heat to high for 2 minutes.
  • Lower the heat.
  • Blend in the sour cream and the salt and pepper.
  • Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 7.7, Cholesterol 32.1, Sodium 106, Carbohydrate 2.7, Fiber 0.2, Sugar 1.6, Protein 0.8

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE



Venison Medallions With Blackberry Sage Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 medium shallot, chopped
1 1/2 cups blackberries or blueberries
1 cup strong veal stock
2 tablespoons unsalted butter, at room temperature
Coarse salt and freshly ground pepper to taste
1 to 2 tablespoons honey
2 sprigs fresh sage or 1 teaspoon ground sage
8 medallions from boneless loin of venison (3 ounces each)
3 tablespoons safflower oil

Steps:

  • To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
  • Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
  • Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
  • To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams

KENN'S RASPBERRY BALSAMIC REDUCTION



Kenn's Raspberry Balsamic Reduction image

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192

Provided by Kenn Alan

Categories     Spreads

Time 25m

Yield 1 cup

Number Of Ingredients 3

1 1/2 cups good quality balsamic vinegar
1 1/2 cups fresh ripe raspberries
3 tablespoons granulated unbleached cane sugar

Steps:

  • Wash raspberries and pat dry with a lint-free cloth.
  • In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
  • Be careful not to scorch. You must continue stirring until complete.
  • This can be canned in 4 ounce jars for gift giving.
  • Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.

Nutrition Facts : Calories 242.2, Fat 1.2, Sodium 1.9, Carbohydrate 59.8, Fiber 12, Sugar 45.9, Protein 2.2

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