Simmer the contents for 10 minutes until well blended, allowing the flavor and juice of the berries to cook into a sauce. For the soured cream and dill mash. In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken sauce. Cut the tenderloins into 1/4″ slices and plate, fanned out across the surface. Now everyone in the family has happy taste-buds. To thicken the sauce, add corn starch and water and whip together with a fork. We took her to the vet and learned she had several medical issues and was extremely malnourished. Slowly add 150ml milk, stirring all the time until the sauce … Roast Venison with Blueberry Sauce . Heat a heavy-based frying pan over a high heat. Sear in batches so as not to overcrowd the pan, about 2-1/2 to 3 minutes per side for medium rare. Specials 454. Preheat oven to 220°C. A good one to rustle up at the last moment. If you don’t have Rose Salt, you can use regular sea salt and if you can’t get your hands on fresh thyme and sage, dried will do. Refrigerate at least 8 hours, preferably overnight. Venison, or deer meat, is one of the leanest and healthiest meats around. 3. https://www.countrylifecitywife.com/2017/03/venison-blueberry-sauce-recipe A good one to rustle up at the last moment. Season venison with salt and pepper. Videos 72. For the blueberry sauce. Combine blueberries, bourbon, lemon juice and sugar in a small saucepan; simmer, stirring occasionally (and carefully to avoid crushing the berries) for 10 minutes until well blended and berry juice has cooked into sauce. Introduction. Meet Bella, our Great Pyrenees rescue. Here’s what you’ll need. Add the remaining oil and cook the shallots gently for 5 minutes until softened. Cool browned venison racks in tin, then cover and chill. 4 venison steaks. Using your meat thermometer, check the meat’s temperature and it should be 160°F (71°C). 1. I like the smoky flavor of the charcoal and wood so I opt to grill with the hubs when we can. Sprinkle with Montreal steak spice of similar seasoning. I’m not a big pepper person myself, so I go light. Venison Blueberry Sauce Recipe – Ingredients, Venison with Blueberry Sauce Recipe – Directions, Venison Blueberry Sauce Recipe – Let’s grill, Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Features, Guest Articles and Media Appearances. This scrumptious, fragrant, rich, and flavorful dish will give your guests something truly unique and memorable. She was a bit of a mess and I did not have the heart to call a shelter. Heat a large saute pan over high heat and add the oil. Slice the venison across the grain and dress with a simple reduction sauce, with the beef stock, blueberries and red wine vinegar. You don’t have to do this, but it removes some of the gamey flavor. Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. 5. It is important not to overcook the venison if you want tender meat. Ingredient 428. To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. balsamic or sherry vinegar 150ml red wine 250g fresh blueberries Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Then put the venison into the freezer bag and pour the remaining marinade over it. GH Tip. Spoon the sauce over the venison and serve. Season venison to taste and then sear roast for 2-3 minutes each side. 9. At 134 calories, 26 grams of protein and only 3 grams of fat in a 3 ounce serving it is our go-to red meat. Sorry, your blog cannot share posts by email. I happened upon it again at an Italian restaurant in San Diego-uhhh-mazing! Just before sauce is cooked, season steaks with black pepper. 150ml red … 1. With a big approval from the vet since it is good for dogs of all sizes (and she’s a large breed), we got Bella started and she’s doing great. You can grab this coupon to save $4.00 off any bag that’s four pounds or more. Add wine. 1/2 cup orange juice 1-1/2 whole fresh blueberries. This easy sauce is just as good made with either fresh or frozen blueberries. https://www.deerrecipes.online/venison-loin-with-blueberry-maple-sauce I was really stoked to find out PEAK is cooked in the US with only the highest quality ingredients. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. In fact, Real U.S. farm-raised beef is always the #1 ingredient (Open Range Recipe which we buy) and PEAK is completely free of imported ingredients from China. Blue cheese sauce 20 minutes Steak and blue cheese is a match made in heaven, and this silky sauce can be made in ten minutes. Venison Steaks With Blueberry and Port Sauce. Bon Appétit! E-mail your comments/questions about this site to: EmediaHunter@nrahq.org, For questions/comments about American Hunter magazine, please e-mail:Publications@nrahq.org, You can contact the NRA via phone at: NRA Member Programs1-800-672-3888, To advertise on American Hunter, visit nramediakit.com for more information. Drizzle on Venison Reduce heat to low for 10min. Let stand to cool. Saved by Hunter Angler Gardener Cook. Add the blueberries and allow them to cook until somewhat softened. All opinions are mine alone. Set aside (the sauce can also be made ahead of time and re-warmed to serve). I prefer to cook the meat as one piece, as it will hold the juices better and make it more flavorful. This lean, game meat has a deep colour and rich flavour. Meanwhile, heat the oil in a frying pan. Thinly slice the venison and serve with the port/blueberry sauce. Meat is to be prepared in a sizzling hot cast iron fry pan. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. Blueberry reduction sauce. Season venison with salt and pepper. Nothing screams fall like blackberries and game as the weather grows cold. After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden … Will be making this one again. Leave a comment February 10, 2015 drangelalucterhand2014. Heat oil in a heavy based fry pan, cook steaks over a high heat for 1-1 ½ minutes each side until meat is browned and cooked to medium rare. If your freezer looks like mine, you’ve got deer meat and frozen blueberries piled up! Cut the venison into 3-ounce steaks, about 1-1/4 inches thick. Recipe: Venison with Blueberry Bourbon Sauce. Made this sauce exactly as written including the cornstarch addition. Meanwhile, make the sauce. © Copyright 2013-2020 Country Life, City Wife. Bring the water to a boil over high heat. Rating: 5 stars 09/13/2013. When onions and garlic are soft and fragrant, add red wine and stock. None of the ingredients stole the show. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops, and wild game with this juicy, surprisingly balanced pan sauce. You’ll put the meat on the side without the charcoal underneath it. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. For the blueberry sauce. Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. Suffice it to say, I make it regularly and I like to keep my recipes fresh and original. Cook for 20 more minutes. Ingredients. Blackberry Sauce pairs really well with dark meats, especially venison steak .Cooked to perfection, you should expect nothing less than that amazing pink meat once you cut inside. Stir in the soy sauce. Sear venison on all sides, so it has a nice color. Once they’re a good consistency, remove and let cool. … Do not use anything to overpower the natural flavors of the venison. Sear back strap or steaks until rich brown, which normally takes about 2 minutes per side. 4 tbsp. In the same way that red wine pairs well with rich red meats, the blueberry sauce in this recipe compliments the venison very well, adding a slightly sweet sharpness. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. Prev Bookmark. The loin can be cooked whole or sliced into 1- to 1 ½-inch steaks. The humans around here aren’t the only ones with a thing for venison. Allow venison roast to come to room temperature before cooking. Many times I skip a sauce, but a good one can elevate a simple meal. It just saves us a huge amount time! 1 4-rib venison rack roast (trimmed, 400-450g) ½ cup panko breadcrumbs It … Make sure there is a drip pan underneath with water in it. Backstrap Recipes Venison Backstrap Venison Tenderloin Deer Recipes Game Recipes Icelandic Cuisine Norwegian Cuisine Nordic Recipe Deer. Ingredients 1 pack Silver Fern Farms Venison Roast 2 Tbsp organic olive oil 4 thyme. Stir gently, and bring to a boil. Simmer until mixture is reduced and thick and syrupy. Specials 454. Combine Bourbon and blueberries in this five-star treatment for your venison backstrap. The fruitiness of the blueberry jam goes wonderfully with the gamey meat, but is also delicious with beef or Cumberland sausages. Put cornflour into a small bowl, add 2tbsp of the stock and mix to a smooth paste. Blueberry Sauce for Venison Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. When the oil is hot, but not smoking, add the … Sauté onions and garlic in butter. Blueberry reduction sauce. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. Good appetite! 4 tbsp. 1 tbsp chopped fresh rosemary. Approximately 3 tbsp. Game meat like deer, elk, bear, etc. As of December of last year, $17.5 million dollars have gone to pet charities and other organizations that do good for animals. ½ cup granulated sugar. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. For starters, it’s a simple-to-make sauce that you can hold hot leading up to dinner. March 30, 2016 by Jean Carnahan. balsamic or sherry vinegar 150ml red wine 250g fresh blueberries We used venison from last year for this Venison with Blackberry Sauce! I will make notes for modifications below: Modifications: If you do not have blood orange olive oil, you can use two table spoons of regular olive oil. Maintain on heat until the mixture is well blended and consistent in texture. 571. Combine 1 tablespoon of oil, thyme, and half the garlic in a large bowl. While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. Turn to medium low and bring to a slight boil. Meat is to be prepared in a sizzling hot cast iron fry pan. Here are some of my favorites, along with the game I … There was no one looking for her and she had no chip, so Bella became part of our family. We’re talking hours of walking. As I’ve mentioned before, I soak my venison in salt water before I cook it. Season with salt and pepper and let simmer for 5 minutes. Serves 4 people. Add blueberries and white wine; simmer for about 10-12 minutes. Balsamic Blueberry Sauce. 2. Introduction. We've kept it simple – seared over coals and served with charred organic Dutch carrots, a savoury blueberry sauce and a glass of Cab Sav. The hubs was out for a long walk and Bella followed him home. While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. Easiest Pasta Salad Recipe & Summer BBQ Link up! Of course, sometimes the universe has other plans. sugar 1 tbsp. Coat venison with mixture and leave to marinate for a few minutes. Turn up the heat again, add the wine, and let it reduce by half. 4 venison steaks. https://www.janssushibar.com/venison-tenderloin-blueberry-red-wine-reduction of lard or olive oil is required to grease the pan. World Cuisines 146. Adapted from two recipes online A recipe for venison tenderloin with blueberry sauce. World Cuisines 146. I mean we know how good it is for us, so we thought it would definitely be good for her. balsamic blueberry sauce: ½ cup balsamic vinegar. Add starch mixture to simmering berries. For the potatoes: Peel the potatoes and cut into 1-inch chunks. And bonus – you can print it twice. Perfect for the changing of the seasons. I use a potato masher, but you can use whatever tool works for you – smash those babies! A recipe for venison tenderloin with blueberry sauce. She loves venison, too. all has a flavor that works really well with fruit, especially berries. Helpful (6) J.G. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, … But nothing give you more connection with the land than a well-prepared meal straight from the forest and fields. Venison Steaks With Blueberry and Port Sauce. This is a Scandinavian version of this classic recipe that isn't too sweet. Sprinkle with Montreal steak spice of similar seasoning. The second in our series using ethically sourced venison from Discovered Wildfoods: a BBQed eye fillet. Remove from the pan and set aside. Combine brown sugar and malt vinegar in a medium sized saucepan, stir over low heat to dissolve sugar. Just before sauce is cooked, season steaks with black pepper. Tip: put it into a freezer-safe glass bowl and stick it in the freezer for ten minutes. Put to the side. Brown on all sides over a medium heat, then roast in the oven at 200C/400F/Gas Mark 6 for: 20-25 minutes for rare, 30-35 minutes for medium, 40-45 minutes for well done. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Simmer on low, adding lemon juice through a strainer, mix then add the red wine. Too often venison and other wild game gets a bad rap. Tell me about your dog in the comments! 1. You do not want to use the marinade on the venison while it’s still hot. 3/4 tsp ground black pepper. Now this may go without saying, but just make sure when you transition your fur-kid over to PEAK you go slowly over the course of about 7-10 days. While I was in Europe I had it with a blueberry sauce. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Cook the venison steaks until they are beginning to firm, and … You can substitute white grape juice if you’d like a sweeter marinade or for a sauce that isn’t so sweet, you can add one tablespoon of vinegar to the grape juice. Place the skillet with the venison in the oven for about 10-15 minutes. When we lost Stormy, I swore we’d never get another dog. , and set aside ( the sauce re very lucky to have it in the oven about. Bias, Inc. and its advertiser PEAK is cooked in the soy.! 150Ml red … just before sauce is just as good made with either fresh or frozen piled... Pepper and let cool to call a shelter into 1-inch chunks thinly slice the venison and other game. 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