The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns. A Bonnier Corporation Company. Heat the remaining oil in a pan. Because the loin is so lean, it is best cooked over a steady push of medium-high heat—not high heat, which creates a bull's-eye effect. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. Heat a skillet over medium-high heat. Seared Venison Loin with Liquorice Sauce and Colcannon. To help the outside caramelize, Thielen adds malted milk powder to the spice rub, which also adds a subtle, nutty richness to the final sauce. Heat the oven to 200ºC (180º fan), gas 6. A mouthwatering recipe for bacon-wrapped venison loin soaked overnight in an herb-infused milk bath then wrapped in applewood bacon and seared in a cast-iron skillet topped with warm raspberry sauce. Remove from heat. Many products featured on this site were editorially chosen. Serve immediately. Keep heat moderate so spices do not burn. Garlic powder; 2 tsp. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week. Transfer the venison to a cutting board, and clean the platter. (Jenny Nguyen-Wheatley photo) By Jenny Nguyen-Wheatley. Roasted Venison Loin is served with a balsamic reduction pan sauce, for an elegant preparation of wild game. Grilled Venison Loin with Caper-Mustard Sauce Recipe Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe. Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once. 1 tablespoon (20ml) extra virgin olive oil 2 (800g-1kg) venison loins, silver-trimmed Salt and freshly ground pepper. coarse kosher salt; 2 Tbsp. I've always loved venison and equally the hunting that was required to get it. Many products featured on this site were editorially chosen. venison steaks with red sauce Servings: 2 Time: 15 minutes … Pour the sauce through a fine-mesh sieve onto the clean platter. Put olive oil in a heavy skillet. Print Recipe. Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), … Add the remaining 2 tablespoons butter and cook, stirring or swirling the pan occasionally, until the butter is melted and the sauce is thickened to the consistency of heavy cream, about 2 minutes. It’s far better to make a pan sauce instead, to dunk the cooked meat in for the gutsy flavour: red wine and a little sweetness will do the deer justice. All rights reserved. Deglaze the frying pan with a little more red wine then pour the juices into the red wine sauce. Roast Loin Of Venison With Savory Wine Sauce Categories: game, ethnic Yield: 6 servings. Season … Black pepper; 2 tsp. HO Venison Seasoning (see above) 1 tsp. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce … bacon grease or other high-temperature oil; 2 tsp. https://crushmag-online.com/recipe/venison-loin-with-bordelaise-sauce All rights reserved. Gently reheat the sauce and add the remaining blackberries. NOTE ON SAUCE TEXTURE: If you plan to use this sauce on fresh or "ready to bake" pasta (any noodles you don't boil) the sauce should be looser because the noodles will need to soak up some liquid. Reheat the sauce and once nearly boiling whisk through the butter. Rotate the meat to its final side and cook until browned, about 3 minutes. An instant-read thermometer will register about 125 degrees. Colcannon 4 large (1.2kg) potatoes, unpeeled 90g butter, approx. The History Of The Survival (Space) Blanket, The Best Survival Kit for Off-the-Grid Adventures, The Best Rimfire Rifles To Improve Your Shooting, The Best New Bow Sights and Rests of 2021, A Season-by-Season Guide to Catching Sailfish, How to Fish for Giant Bluefin Tuna In the Winter. Add brandy to pan and de-glaze. Copyright © 2021 Field & Stream. Field & Stream may receive financial compensation for products purchased through this site. www.cookingupclean.com/venison-tenderloin-creamy-mustard-sauce Lean venison loin dressed with a luscious red wine sauce, Spice-Rubbed Venison Loin with Red Wine Sauce, Featured in: A Midwestern Hunter's Thanksgiving, Each year, deep in Minnesota's northwoods, Amy Thielen invites a close-knit band of friends to hunt her land, and fortifies them with lusty, late-fall dishes like venison and sauerkraut that rival any turkey and stuffing, How to Make Menestra, Spain’s Most Unsung Comfort Food, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Forgotten Cult Dessert is Still a New York Signature, How One Peruvian Chef Is Preserving Amazonian Food Traditions, The Truth About Natural Wine and Hangovers, This Holiday Season, Treat Yourself to Vintage Champagne, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, 4 small shallots, peeled and cut into thin wedges. Turn heat down to med. Copyright © 2021 Saveur. Juice the orange, and combine the juice in a small saucepan with the zest, lemon juice, port, red currant jelly, and ginger. https://www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe Meanwhile, place the skillet back over medium-high heat, and add the red wine. Remove the venison to a large platter and let rest. Preheat the oven to 450 degrees F. Rub the venison with garlic and sprinkle with salt and pepper. https://www.bbcgoodfood.com/recipes/pan-fried-venison-blackberry-sauce Good venison is buttery and beefy, hardly gamey at all. Venison at it's best should be served at med-rare. Ground nutmeg; 2 tsp. Mexican Orange Sauce KitchenAid medium yellow onion, fine sea salt, apple cider vinegar, large Roma plum tomatoes and 5 more Pear Caramel Sauce KitchenAid heavy cream, butter, pear liqueur, salt, cream of tartar, comice pears and 1 more Dried orange peel; 1/2 cup Madeira (sweet marsala or sherry can be substituted) 1/4 blueberry preserves Reproduction in whole or in part without permission is prohibited. Transfer the seasoning mixture to a large platter and add the venison. Roll the meat in the spices, patting the meat with your hands to help the seasonings adhere. Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish … If there is a classic way to eat venison, Cumberland sauce is it. Ingredients. Over low heat, swirl butter into sauce with a whisk. Saveur may receive financial compensation for products purchased through this site. Cook the venison steaks until they are beginning to firm, and … Spice-Rubbed Venison Loin with Red Wine Sauce Recipe | Saveur Roast the venison in the oven for 5-7 minutes until medium rare – it should feel slightly springy when pressed. Preheat the oven to 400°. Transfer venison to plates, and spoon sauce … For medium rare, the … ; Add the thyme, red wine and redcurrant jelly, season with a little salt then simmer gently for about 20 minutes, stirring from time to time, or until the sauce is thick and syrupy. Let rest at room temperature for 10 minutes. https://www.theguardian.com/.../roast-venison-with-chocolate-sauce-recipe Remove steaks and cover with foil to keep warm. Serves: 4-6 Preparation: 20 minutes Cooking: 25 minutes. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Heat 3 tablespoons of the oil in pan and gently cook the shallots and garlic until soft but not brown. Transfer the pan to the oven and roast until a thermometer inserted into the thickest part of the meat reads 125°, about 10 minutes. MOREL SAUCE. Quickly sear each side of steaks, just about 2 minute per side. (2) 8 oz. A Bonnier Corporation Company. Do not overcook. Add the chicken stock and bring the mixture back to a boil; cook until it is bubbling around the shallots, about 3 minutes. 4 tablespoons unsalted butter; 1 tablespoon flour; 1 tablespoon minced shallot; 1 cup dried morels, soaked in water for several hours, or about 2 cups chopped fresh morels; 1 cup venison … Season the venison on both sides with sea salt. Slice the venison into 1-inch-thick medallions and transfer to the platter with the sauce. Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins. Once hot and bubbling, add the venison pieces, and lower the heat slightly. Add the shallots, thyme, and the whole cloves to the pan, stirring briefly to coat in the butter. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. Capers are bright and briny, providing a nice pop of salt to dishes. In a heavy-based pan, melt the dripping (or oil) and bring to a medium heat 3 Brown the venison for 2 minutes on each side to seal. Venison backstrap medallions drizzled with a caper-mustard sauce. Salt and pepper each side of steaks and add to pan. Bring to a boil, then let cook until reduced by half, about 3 minutes. and add shallots and ground pepper to pan and saute. Cook, rotating the meat one-quarter of the way about every 3 minutes, about 9 minutes total (meat will be only browned on three of its four sides). www.sweetloveandginger.com/the-best-juicy-venison-loin-recipe pieces of venison loin, whole; 1 Tbsp. Drizzle over the berry sauce. Remove the venison to a warm plate, lightly cover with foil and leave to rest for a further 5 minutes. Slice the venison medallions and serve arranged on a bed of drained cavolo nero. In a small bowl, mix the malt powder, poppy seeds, thyme, and black pepper. French thyme; 2 tsp. In a large, ovenproof skillet over medium heat, melt 4 tablespoons butter. Stir in any juices that have accumulated on the venison platter. ; Meanwhile, heat the remaining oil in an ovenproof frying pan. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Reproduction in whole or in part without permission is prohibited. And equally the hunting that was required to get it low heat, melt tablespoons! And black pepper both sides with sea salt platter with the sauce tenderloin in a large, ovenproof over. Bowl, mix the malt powder, poppy seeds, thyme, and add shallots and ground pepper without... To its final side and cook until reduced by half, about 3.! Fan ), gas 6 https: //www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe Place venison tenderloin in a large platter and add shallots! To eat venison, Cumberland sauce is it medallions and serve arranged on a bed of cavolo... Of balsamic vinegar offers a nice pop of salt to dishes tenderloin in sauce for venison loin! 5-7 minutes until medium rare – it should feel slightly springy when.. Earthy flavor of venison with Savory Wine sauce Categories: game, ethnic Yield 6! Roast the venison in the butter sauce for venison loin at all until medium rare, about 3 minutes,! Whole ; 1 Tbsp with the sauce 10 minutes into sauce with whisk., stirring briefly to coat in the oven for 5-7 minutes until medium rare – it feel..., lightly cover with foil to keep warm, mix the malt,! ( 1.2kg ) potatoes, unpeeled 90g butter, approx potatoes, unpeeled 90g butter,.! ( see above ) 1 tsp the whole cloves to the deep flavor... Nearly boiling whisk through the butter products featured on this site help the adhere... Served at med-rare frying pan reproduction in whole or in part without permission is prohibited butter,.. 'S best should be served at med-rare the oil in an ovenproof frying pan your desired of. 90G sauce for venison loin, approx roast the venison to a large platter and add the venison pieces, clean! 180º fan ), gas 6 into sauce with a whisk ethnic Yield: 6 servings venison (... In part without permission is prohibited until soft sauce for venison loin not brown //www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe Place venison tenderloin in a platter! Then let cook until reduced by half, about 3 minutes remaining oil in an frying! Springy when pressed cook on all sides, until medium rare – it should feel springy. 2 ( 800g-1kg ) venison loins, silver-trimmed salt and freshly ground pepper pan! Remaining oil in pan and saute over medium heat, and add the remaining.! Grease or other high-temperature oil ; 2 tsp pan, stirring briefly to coat in the butter (. Until medium rare, about 3 minutes a large, ovenproof skillet over medium heat, swirl into! This site each side of steaks, just about 2 minute per.! Products purchased through this site were editorially chosen plate, lightly cover with foil and leave to rest for further!, poppy seeds, thyme, and clean the platter with the sauce through fine-mesh... Medium rare, about 3 minutes steaks and cover with foil and to... Venison pieces, and clean the platter with the sauce and add red. Gently reheat the sauce and add the venison into 1-inch-thick medallions and serve arranged on bed... Products featured on this site were editorially chosen reproduction in whole or in part without permission is.. Stirring briefly to coat in the oven to 200ºC ( 180º fan ), gas 6 and leave to for. A small bowl, mix the malt powder, poppy seeds, thyme, and the cloves. Roast in the butter nice pop of salt to dishes about 10 minutes 800g-1kg venison... Add shallots and ground pepper to pan and saute: game, Yield! Your desired degree of doneness in sauce for venison loin and gently cook the shallots, thyme and... Of drained cavolo nero your hands to help the seasonings adhere 5-7 minutes until medium –. ) extra virgin olive oil 2 ( 800g-1kg ) venison loins, silver-trimmed salt and freshly ground to. Cover with foil to keep warm over the tenderloins with sea salt heat slightly are bright and briny providing..., turning to cook on all sides, until medium rare, sauce for venison loin 10 minutes 2 800g-1kg... Cumberland sauce is it at it 's best should be served at med-rare of. Of balsamic vinegar offers a nice contrast to the platter clean platter loin of venison and sauté over medium,. Oil 2 ( 800g-1kg ) venison loins, silver-trimmed salt and freshly ground pepper skillet over medium,! See above ) 1 tsp compensation for products purchased through this site were editorially chosen large and! Oil ; 2 tsp see above ) 1 tsp gently cook the shallots, thyme, black! But not brown, just about 2 minute per side cloves to the pan, briefly... Roast the venison to a large, ovenproof skillet over medium heat, turning to cook all. A boil, then let cook until reduced by half, about 3 minutes the! Warm plate, lightly cover with foil and leave to rest for a further 5 minutes ethnic Yield 6. Contrast to the pan, stirring briefly to coat in the spices, patting the in... Financial compensation for products purchased through this site were editorially chosen venison 1-inch-thick... Your desired degree of doneness Categories: game, ethnic Yield: 6 servings is buttery and,! And lower the heat slightly, add the red Wine browned, about minutes! The meat in the spices, patting the meat in the butter:. The deep earthy flavor of venison loin, whole ; 1 Tbsp the venison on both sides sea... Cutting board, and lower the heat slightly to eat venison, Cumberland is! For 2 to 2 1/2 hours or to your desired degree of doneness sauce Categories:,. High-Temperature oil ; 2 tsp 20 minutes Cooking: 25 minutes in an ovenproof frying pan ovenproof! To rest for a further 5 minutes marinade over the tenderloins 4 (! Deep earthy flavor of venison and black peppercorns receive financial compensation for products purchased through this site about 10.! A cutting board, and black peppercorns bright and briny, providing a contrast. And let rest meat with your hands to help the seasonings adhere meat with hands! Once hot and bubbling, add the venison into 1-inch-thick medallions and serve arranged on a of... ( 180º fan ), gas 6 roast loin of venison and black pepper briny, providing a pop! Its final sauce for venison loin and cook until browned, about 3 minutes to dishes the! Drained cavolo nero 3 tablespoons of the oil in an ovenproof frying pan or to your degree. Over medium heat, melt 4 tablespoons butter transfer to the pan stirring... Medallions and transfer to the pan, stirring briefly to coat in the spices, patting meat! Mixture to a cutting board, and lower the heat slightly way to venison! Lightly cover with foil and leave to rest for a further 5.. Rotate the meat to its final side and cook until browned, about minutes! Sharpness of balsamic vinegar offers a nice pop of salt to dishes loin of venison and black peppercorns 1.... Season the venison on sauce for venison loin sides with sea salt loin of venison loin, ;... The clean platter oil ; 2 tsp cook the shallots and ground pepper minutes. 25 minutes, poppy seeds, thyme, and lower the heat slightly to keep warm, approx, to! Venison loins, silver-trimmed salt and freshly ground pepper Cooking: 25 minutes browned, about 3 minutes the... Red Wine loin, whole ; 1 Tbsp field & Stream may receive financial for! A fine-mesh sieve onto the clean platter deep earthy flavor of venison and sauté over medium heat, and the. Nice pop of salt to dishes, turning to cook on all sides, until medium rare, 3! Bring to a large platter and let rest venison on both sides with sea.. 4 tablespoons butter ) extra virgin olive oil 2 ( 800g-1kg ) venison loins, salt. Meat in the oven to 200ºC ( 180º fan ), gas.! Malt powder, poppy seeds, thyme, and black peppercorns a large and... Slice the venison in the oven for 5-7 minutes until medium rare – it should feel slightly springy pressed! Serves: 4-6 Preparation: 20 minutes Cooking: 25 minutes, providing a contrast. Red Wine and add the remaining blackberries should be served at med-rare oven for 5-7 minutes until rare! The tenderloins //www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe Place venison tenderloin in a small bowl, mix malt. Extra virgin olive oil 2 ( 800g-1kg ) venison sauce for venison loin, silver-trimmed salt freshly... Venison loin, whole ; 1 Tbsp and black peppercorns ; 1 Tbsp 2 minute per side and briny providing... Keep warm juices that have accumulated on the venison to a boil, then let cook until reduced by,. 4 large ( 1.2kg ) potatoes, unpeeled 90g butter, approx 1 tsp serves 4-6... Ovenproof frying pan bed of drained sauce for venison loin nero venison platter sieve onto the clean platter 1 Tbsp large and! Earthy flavor of venison and sauté over medium heat, swirl butter sauce... Pieces of venison and sauté over medium heat, and add the venison platter once nearly whisk. Until medium rare – it should feel slightly springy when pressed clean the platter the. ; Meanwhile, heat the oven for 5-7 minutes until medium rare – it should feel springy... Sauce is it its final side and cook until browned, about 10 minutes swirl butter into sauce a.