Venison recipes recipes
Our top 3 of 8 Venison recipes recipes
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Venison and Wild Mushroom Sauce with Truffle
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Venison Fillet in Pancetta
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Venison Soup
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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
Method
- 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.
- 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.
- The venison - Remove the venison from the marinade, pat dry and season well
- 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.
- Spoon the sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top
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- 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
Method
- 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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- 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
Method
- 1. Melt the butter and cook the onion and garlic for 5 minutes, without colouring
- 2. Add the mushrooms and venison and cook for 2 minutes
- 3. Stir in the flour, tomato puree and tarragon
- 4. Add the stock and red wine
- 5. Bring to the boil, and then reduce heat and simmer (with lid on) for approx 45 minutes
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