Method. Fry enough bacon very gently to extract enough fat to fry the medallions. Method. Venison contains good levels of the energising B vitamins – a standard portion provides Add the fresh thyme leaves and a teaspoon of olive oil. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, … 272 calories; protein 18g; carbohydrates 30.7g; dietary fiber 0.5g; sugars 20.7g; fat 8.3g; saturated fat 2.3g; cholesterol 69.5mg; vitamin a iu 141.8IU; vitamin c 5mg; folate 9.9mcg; calcium 20mg; iron 2.9mg; magnesium 18.6mg; potassium 258.6mg; sodium 115.3mg. Simmer, uncovered, for 4 to 6 minutes or until reduced to about 1/3 cup, stirring often. Meat 2-3 pounds of venison backstrap trimmed and ready for the grill. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce EatingWell may receive compensation for some links to products and services on this website. Sweden has over a million wild deer, 200,000 älg (elk/moose) and a quarter of a million reindeer, compared with about half a million beef cattle and a similar number of sheep. Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison. When the butter has melted and the shallots and stir until they have softened. When preparing the venison steaks, I simply season each one with sea salt, freshly ground black pepper and a splash of olive oil. With regard to the recipe for the sauce… Drain when tender and But when it is, I buy it and use this recipe. this link is to an external site that may or may not meet accessibility guidelines. Add the Petit Verdot and reduce by half again. Serves: 4 1 tablespoon butter salt and ground black pepper to taste 4 venison steaks, about 225g each 12 fresh blackberries, to garnish Blackberry Jus: In a medium sauce pot bring the beef stock to a boil. Take the garlic, onion, thyme, sage, balsamic vinegar and olive oil and put into a sauce pan. Add berries and return liquid to a simmer. Blackberry-Sage Sauce Compote of Leek and Wild Mushrooms. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. women. Thickly peel and chop a small celeriac, then boil Brush the meat with 1 tablespoon oil; sprinkle lightly with salt and ground pepper. 2 1/2 lean protein, 2 other carbohydrate, 1 1/2 fat. 1. Heat a stainless steel sauce pan over medium-low heat and add a tablespoon of butter. But your venison & blackberry sauce recipe will go into my food & drink folder ready to be put on the menu in late August when wild blackberries will be in the hedgerows. Exclusive offer from Good Food Deals: Finishing the Marinated Venison with Blackberry Sauce Remove meat from marinating bag. 2 venison loin steaks, about 180g/7oz each, not too thick. https://www.allrecipes.com/recipe/162375/raspberry-venison-skillet of iron, so is ideal for pregnant and menstruating Reduce heat to low and swirl in the remaining butter and lemon juice. Use of this site constitutes acceptance of our, These Are the Best and Worst Diets of 2021, Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories, Nutrition Preheat the oven to 220°C. Blackberry sauce is a classic partner for this lean meat, adding a slight tartness, and the addition of red wine makes this sauce extra indulgent. Add the vinegar to the pan then add in the stock, red-currant jelly and garlic stir over high heat to blend. Stir in blackberry preserves and broth. Fillet of venison with blackberry sauce Hjortfilé med björnbärsås. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160 degrees F.). For the blackberry sauce, place three quarters of the blackberries, red wine and stock in a heavy-based saucepan and bring to the boil. Serve with the venison, celeriac mash (see below) and broccoli. by Carole Poirot. Crush the peppercorns and juniper berries using a pestle and mortar. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Cool sauce completely, then cover and chill. Combine Bourbon and blueberries in this five-star treatment for your venison backstrap. 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 leave to rest. Season to … As usual, the dish looks fabulous and the photography is outstanding. 1 pound 2 (8 ounce) venison tenderloins or 1 (1 pound) pork tenderloin, halved crosswise Timing: The Blackberry Jam should be prepared the day before or can even be made a week before and kept in the fridge. Cool browned venison racks in tin, then cover and chill. You don’t have to be experienced at cooking venison to make this dish. Recipe for venison steaks with a rich chocolate and blackberry sauce. If you’re looking to up your game (heh heh) for a dinner party, this pan fried venison is a great recipe to try. My aim is to lose 20lb in the next two months to avoid buying a new suit for a 31 May wedding. Ingredients. Serves 2. Heat oil in a large sauté pan over high heat. All Right Reserved. Ingredients serves 4 1 tbsp olive oil 2 thick venison steaks, or 4 medallions 1 tbsp balsamic vinegar 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate) 2 tbsp redcurrant jelly 1 garlic clove, crushed 85g fresh or frozen blackberry. Add the berries to the pan and continue to stir cooking for about 3-4 minutes. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Remove the bacon. Heat olive oil in a large saute pan over high heat. Heat a skillet over medium-high heat. How to prepare Born in Northern Ireland, Trish moved to Paris in the early 80s … Cook the meat in large skillet over medium heat until done, turning once. Info. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. 60 per cent of our daily B12 requirement. Jul 28, 2014 - Recently we got a shipment of venison from Jamie Anne at A Dash of Domestic, whose father hunts. Pat very dry with paper towel. Some sauté potatoes and some kale or cavolo nero would be a great accompaniment. Thanks to that, and my love affair with wild duck, we are now wild game junkies. If you don't have venison, substitute pork tenderloin. Spoon the sauce over the meat. Stir in butter and honey. *Or redcurrant or blackberry jelly. Alternatively you can use small fillets; large knob of butter (about 40g/2oz) sunflower or rapeseed oil; 2 teasp lemon juice (from squeezy is ok) Ingredients for the sauce By Trish Deseine. Offers may be subject to change without notice. Simmer on low, adding lemon juice through a strainer, mix then add the red wine. PAN-FRIED VENISON WITH BLACKBERRY SAUCE. Using sharp knife, cut slits in the meat at 1-inch intervals. Continue simmering until the jus coats the back of a spoon. of the butter. Turn to medium low and bring to a slight boil. Slice the meat; arrange on serving platter. Take the venison out of the fridge and salt it well. Cook for about 10 minutes until the blackberries have softened. Cook until liquid is reduced to about half a cup. calories. Place medallions carefully in pan and sauté for 3 minutes, being careful not to crowd pan. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Bring to boiling; reduce heat. 2. Venison, an excellent source of protein, is low in then add the blackberries and carry on cooking until they soften, Serve with the venison, mashed potatoes and … Add the butter and stir until melted. Scatter over the blackberries and heat through for 2-3 mins or until the berries have softened but not completely broken down. 2. Rube the mixture into the venison and leave to marinate at room temperature for at least 30 minutes, turning occasionally. The Red Cabbage can also be prepared the day before and be … Best regards. Generously salt (I use coarse Himalayan Pink Salt) and coarse … In a roasting pan, large enough to hold the venison racks, throw in the shallots with 2 tablespoons of the oil and salt and pepper to taste; roast in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Meanwhile, for sauce, cook shallot and garlic in the remaining tablespoon hot oil in a medium saucepan, for 2 to 3 minutes or until tender. Push the mixture through a … When the berries begin to soften, add the balsamic vinegar, honey, wine and rosemary. Venison and Blackberry Sauce Updated / Thursday, 19 Nov 2015 16:07. I haven’t made this very often because venison isn’t widely available in the San Francisco Bay Area. We took a look at the latest rankings from U.S. News & World Report to see which diets ranked at the top and bottom of their lists. Lift the meat from the pan and set aside to rest. It also supplies an easily absorbed form Season with salt and pepper to taste. Put to the side. 1. Preheat the oven to 220°c/gas 7. Insert garlic slices into the slits. Bring oil to smoking point. mash with butter and plenty of seasoning. Add the blackberries and fresh herbs. I came up with this idea after reading a bunch of rather boring venison recipes collected at the library. Season venison with salt and Pepper Mixture to taste. The lean venison, served rare with that rich and juicy blackberry sauce was perfect. For those… Add the blackberry preserves and stir to combine. Get £10 off a BodyFit folding magnetic exercise bike. Pour in the wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Turn and cook for another 2 minutes for medium-rare. Trim fat from meat. Venison in a Blackberry-Thyme Sauce. 2 (8 ounce) venison tenderloins or 1 (1 pound) pork tenderloin, halved crosswise, © 2021 EatingWell.com is part of the Allrecipes Food Group. Whisk in 1 Tbsp. Reduce to a simmer and allow to reduce by 1/2. Cook the venison steaks until they are beginning to firm, and … Recipe from Good Food magazine, November 2007. Alos beetroot, which is a perfect partner to the balsamic in the sauce. with 3 small potatoes. Let it set on the cutting board while you rehydrate … For the blackberry sauce, place three quarters of the bl ackberries, red wine and stock in a heavy-based saucepan and bring to the boil. Venison Haunch on Braised Red Cabbage with Blackberry & Brockmans Sauce.