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Venison recipes recipes

Our top 3 of 8 Venison recipes recipes

Venison and Wild Mushroom Sauce with Truffle Recipe at MyDish

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Venison and Wild Mushroom Sauce with Truffle

by CookeryHolidays

by CookeryHolidaysViewed 2439 times


    Description

    A delicious recipe for venison marinated in oil and vinegar and served with a tasty sauce of sherry, mushrooms and ending with a truffle.

    Method

    1. Marinate -Season the venison ideally the day before cooking place the venison in a dish with half of the olive oil, balsamic vinegar, carrot and onion. Season and leave in the fridge to marinate overnight.

    2. The sauce - heat a frying pan until hot and add the butter and onions, fry until softened (a few minutes). Now add the morels and cook for 10 minutes, flowed by the the porcini and fry for a further 3-5 minutes. Now add the balsamic vinegar, sherry and cream and simmer for 10 minutes. If your sauce gets too thick then add the water from the morels and season, to taste.

    3. The venison - Remove the venison from the marinade, pat dry and season well
    4. Heat another frying pan until hot and add the remaining olive oil and the venison. Fry on each side until golden-brown (about 3 mins) on the outside, but still pink on the inside.

    5. Spoon the sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top

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    Ingredients

    • 500g venison fillet, trimmed and cut into thick medallions
    • 50ml olive oil
    • 1 tbsp balsamic vinegar
    • 1 carrot, chopped
    • 1 onion chopped
    •  Salt and freshly ground black pepper
    •  
    • FOR THE SAUCE
    • 100g unsalted butter
    • 2 small onions, very finely sliced
    • 40g dried morels (soaked in warm water- keep the water)
    • 150g fresh porcini mushrooms, thickly sliced
    •  balsamic vinegar
    •   a touch of dry sherry
    • 60ml double cream
    •  salt and freshly ground black pepper
    • 1 truffle to serve
    Venison Fillet in Pancetta Recipe at MyDish

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    Venison Fillet in Pancetta

    by ricorico

    by ricoricoViewed 2301 times


      Description

      If you get good quality venison this will be a melt-in-the-mouth dish!

      Method

      1. Heat the oven to 80C. Wrap the pancetta around the fillets, you can use cocktail sticks to secure it but I don't do that. Heat the oil to fairly hot in a frying pan, brown the fillets all round. Transfer them to a tray in the oven. Use a meat thermometer, if it reads 70C/160F the meat is medium. Otherwise you have to check by pushing with your finger like you would do with a steak. In the mean time heat the butter in the same -not washed out- frying pan, add the chutney or jam (I use spicy tomato chutney), the wine and reduce the sauce to half its volume. Taste and add salt, pepper, Tobasco and Worcester sauce to your liking. You can thicken the sauce a bit more with a bit of corn starch dissolved in water if the sauce is too thin. Rest the meat a little while, then slice each fillet in small medallions and serve them on the sauce with a nice winter vegetable (red cabbage or sprouts?) and boiled potatoes. Enjoy!

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      Ingredients

      •  
      • 2 VENISON FILLETS ABOUT 140 GRAM EACH
      • 1 tbsp vegetable oil
      • 1 tbs butter
      • 2 tbsp chutney or jam
      • 1 glass red wine
      • ½ tbsp corn starch
      • 5 slices pancetta per fillet
      Venison Soup Recipe at MyDish

      4
      based on 2 reviews

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      Venison Soup

      by SusanRitchie

      by SusanRitchieViewed 3014 times


        Description

        This is taken from a recipe in the New Covent Garden soup book. Really special soup - the tarragon makes it!

        Method

        1. 1. Melt the butter and cook the onion and garlic for 5 minutes, without colouring
        2. 2. Add the mushrooms and venison and cook for 2 minutes
        3. 3. Stir in the flour, tomato puree and tarragon
        4. 4. Add the stock and red wine
        5. 5. Bring to the boil, and then reduce heat and simmer (with lid on) for approx 45 minutes

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        Ingredients

        •  
        • VENISON SOUP INGREDIENTS
        • 40g butter
        • 2 menium onions. chopped
        • 1 crushed garlic clove
        • 125g chestnut mushrooms. sliced
        • 200g venison. cut into small strips
        • 1 dessertspoon plain flour
        • 2 tablespoons tomato puree
        • 1 dessertspoon chopped tarragon
        • 1 litre game or beef stock
        • 110ml red wine
        •  salt and pepper
        Venison with A Sloe Gin and Bramble Sauce Recipe at MyDish

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        Venison with A Sloe Gin and Bramble Sauce

        by mirandajane

        by mirandajaneViewed 911 times


          Description

          This recipe was a favourite of my Mams - she made it for dinner parties and special occasions. Well worth the effort

          Method

          1. 1. Place the venison in a shallow dish, mix the 1/2 pint of red wine, 2 tbsp olive oil and the salt and pepper and pour over the venison and leave for at least 1 - 2 hours to marinade
          2. 2. Remove the venison from the marinade and pat dry and brush with the olive oil. Roast in a pre-heated oven at 200c (400F) gas mark 6 for 15-20 minutes
          3. 3. Meanwhile prepare the sauce. Put the demi glace (see below), blackberry juice, wine, juniper berries and peppercorns in a saucepan and bring to the boil. Simmer until reduced by a third: the sauce should be thick enough to coat the back of a a spoon.
          4. 4. Add the Sloe Gin and transfer to a heatproof bowl over a pan of hot (not boiling) water. Add the blackberries and leave to cook gently for 10 minutes then remove the blackerries with a slotted spoon.
          5. 5. Place a small mound of blackberries in the centre of each plate. Whisk the knob of butter into the sauce and season with salt and pepper. Cut the Venison into slices and arrange overlapping around the blackberries and serve immediately and garnish with thyme.

          6. Demi Glace
          7. Measure 1 litre of well flavoured veal stock into a pan. Whisk in 3 egg whites and simmer for 10 minutes, then strain through a muslin-lined sieve into another pan. Tie 1 tspn dried herbs in a muslin boquet and add to the clear stock and simmer until reduced to about 3/4 pint.

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          Ingredients

          • 1lb Fillet of Venison
          •  olive oil for brushing
          •  MARINADE
          •  salt and freshly ground black pepper
          • ½ pint Red WIne
          • 2 tbsp Olive Oil
          •  SAUCE
          • 450 ml Demi Glace
          • 75 - 90 ml ,Blackberry Juice
          • 45 ml Red Wine
          • 5 Juniper Berries
          • 4 Pink Peppercorns
          • 45 ml Sloe GIn
          •  Knob of Butter