Venison Roast With Juniper Berry Rub Recipes

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VENISON ROAST WITH JUNIPER BERRY RUB



Venison Roast with Juniper Berry Rub image

I found this while researching PNW foods/recipes. It can be found in 'Where People Feast - An Indigenous Peoples' Cookbook'. By Dolly and Annie Watts. Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com). Juniper berries have a bittersweet pine flavor with a peppery aftertaste.

Provided by Beth Renzetti

Categories     Wild Game

Time 1h15m

Number Of Ingredients 8

1 Tbsp dried juniper berries
1 clove garlic
1 tsp cayenne pepper
1 tsp cumin seeds
1 tsp onion flakes, dehydrated
1 lb venison rump roast
1 Tbsp grapeseed oil
1 c boiling water

Steps:

  • 1. Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar.
  • 2. Rub the crushed spices onto the roast and then pan-sear the roast in a hot frying pan with the oil to lock in the juices.
  • 3. Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times.

SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE



Spice-Crusted Venison Medallions With Juniper Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons whole allspice
2 teaspoons dried juniper berries
1 teaspoon black peppercorns
1 pound venison loin, silver skin removed, cut in 8 pieces
Salt
1 cup dry red wine
1 cup venison, game or beef stock
2 tablespoons red currant jam
2 tablespoons brandy
2 tablespoons gin
1 tablespoon grapeseed oil
2 tablespoons unsalted butter

Steps:

  • Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
  • Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
  • Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
  • Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE



Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT2h15m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons sunflower oil
1 pound venison loin
Salt and freshly ground black pepper
1 bay leaf
1 tablespoon chopped rosemary
I tablespoon juniper berries
2 tablespoons butter
3 ounces chopped shallots
Sunflower oil
1/4 cup Calvados
1/4 cup cognac
1 cup venison demiglace
1/4 cup plus 2 tablespoons double cream
1 tablespoon crushed juniper berries
Creme de cassis, for finishing
Banyuls vinegar, for finishing
3 ounces sugar
2 cups red wine
1/4 bottle port wine
7 white peppercorns
3 cloves
1 bay leaf
1/2 (3-inch) stick cinnamon
1 teaspoon ground cinnamon
Salt
Grated zest and juice from 3 oranges
1 1/2 heads red cabbage, sliced
8 ounces Yukon gold potatoes
Rock salt, for roasting
Scant 1/2 cup cornstarch
1 egg yolk
Butter, for searing
Walnuts, roasted and crushed, for garnish
2 ounces fresh cranberries
2 tablespoons sugar
Port wine

Steps:

  • To make the venison:
  • Preheat the oven to 220 degrees F.
  • Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
  • To make the sauce:
  • Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
  • To make the cabbage:
  • In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
  • To make the potato noodles:
  • Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
  • Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
  • To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

VENISON CASSEROLE



Venison casserole image

This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you'd want

Provided by olivemagazine

Time 3h30m

Yield Serves 4

Number Of Ingredients 13

olive oil
500g venison haunch, diced
2 rashers bacon, chopped
1 onion, sliced
1 celery stick, finely diced
2 cloves garlic, chopped
250ml red wine
1 beef stock cube
a small handful (4-5g) dried wild mushrooms, chopped
1 tbsp cranberry jelly
6 juniper berries, crushed
2 thyme sprigs
chopped to make 1 tsp rosemary leaves

Steps:

  • Heat the oven to 150C/fan 130C/gas 2. Heat 2 tbsp olive oil in a casserole that can be used on the hoband brown the venison in batches. Remove the meat with a slotted spoon when it's done.
  • Fry the bacon in the same pan then scoop it out.
  • Add the onions and celery and fry gently, stirring occasionally, until they begin to soften, then add the garlic and continue cooking until the vegetables begin to colour.
  • Return the venison and bacon to the pan, add the wine, 250ml water, the crumbled stock cube, mushrooms, cranberry jelly and juniper berries. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Cook for 3 hours, covered, until the meat is tender and falling apart. Serve with mash.

Nutrition Facts : Calories 284 calories, Fat 9.9 grams fat, SaturatedFat 2.6 grams saturated fat, Carbohydrate 6.6 grams carbohydrates, Fiber 1.1 grams fiber, Protein 31.2 grams protein, Sodium 1.3 milligram of sodium

ROAST VENISON



Roast venison image

A recipe for marinated roast venison by our food editor Blanche Vaughan

Provided by Blanche Vaughan

Yield Serves 6

Number Of Ingredients 11

1 red onion, thinly sliced
4tbsp pomegranate molasses
1tbsp juniper berries, crushed
1/2tsp ground cinnamon
Small bunch thyme
2 large rosemary sprigs
1/2 lemon, juiced
2tbsp olive oil
1.5kg butterflied haunch of venison
1tbsp oil
150ml red wine

Steps:

  • Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
  • Heat the oven to 200°C/fan oven 180°C/mark 6.
  • Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
  • Roast for 25-30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
  • Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.

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