Venison With Rosemary Sauce Recipes

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Steps:

• Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
• If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
• Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
• Preheat oven to 450°F.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
• Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
• Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
• Cut venison into 1/4-inch-thick slices and serve with sauce.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

VENISON PIE WITH SOUR CREAM AND ROSEMARY CRUST

Steps:

• Crust: Put flour and butter in the food processor and pulse until well mixed.
• Add sour cream and rosemary and keep pulsing until it becomes a rough mix.
• Press together and place in a plastic bag in the fridge for 30 minutes.
• Roll dough on a floured work surface, forming a rectangle.
• Fold short sides to the middle and fold in half again.
• Repeat and place in the fridge for 1 hour or until use.
• Filling: Heat butter and oil in a cast-iron pot and saute until brown. Put aside.
• Saute onion, celery and carrots in the same pot.
• Put the sealed meat and seasoned flour in a large plastic bag.
• Shake well to coat all the meat with flour.
• Shake off excess flour and return to pot.
• Add the cloves and rosemary.
• Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat.
• Simmer for 2-3 hours or bake in oven for 2-3 hours.
• The meat should come off the bones.
• In the meantime, saute the onions, garlic, and mushrooms. Also saute the bacon and add to the onions.
• When the meat is ready, remove the bones and stir in the jam and onion mix. If required, thicken the sauce further.
• Transfer to an oven dish to cool.
• Roll out dough until 6-cm thick.
• Cut slightly bigger than the dish and cover meat with dough.
• Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water).
• Bake pie for 40-45 minutes at 180°C.

VENISON WITH ROSEMARY AND DRIED CHERRIES

Steps:

• Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
• Pat venison dry with a paper towel.
• Divide paste in half and rub each tenderloin evenly with paste.
• Cover and refrigerate for 20 minutes.
• Heat oven to 450f.
• Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
• Season venison with salt and pepper.
• Cook tenderloins until browned, turning once, about 6 minutes.
• Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
• Transfer meat to a plate and cover loosely with foil.
• Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
• In a small bowl combine beef broth, water and cornstarch.
• Whisk into wine mixture and simmer until thickened, about 5 minutes.
• Whisk in honey, season with salt and pepper.
• Slice venison thinly and serve with sauce.

VENISON WITH ROSEMARY SAUCE

Steps:

• 1. Remove fat from venison. Sprinkle venison with salt and pepper.2. Melt butter in 12-inch skillet over medium heat. Cook rosemary and garlic in butter, stirring frequently, until garlic is golden. Add venison. Cook uncovered 10 minutes, turning once, until venison is brown.3. Stir in wine and whipping cream reduce heat to low. Cover and cook about 10 minutes or until venison is tender.NUTRITION FACTS: 1 Serving: Calories 420 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 245mg Sodium 470mg Carbohydrate 1g (Dietary Fiber 0g) Protein 54g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 2% Iron 44% DIET EXCHANGES: 7 1/2 Lean MeatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.