How To make Venison Sauces
1/4 lb Sugar
1/2 pt Champagne vinegar
Sweet Sauce: 6 oz White or red currant jelly
6 oz White or red wine
Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett
How To make Venison Sauces's Videos
Venison Meat Sauce
This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!
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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.
I love sharing recipes that are made with real, whole ingredients and involve classic cooking techniques that can help you gain major kitchen confidence. These include venison, coffee and a few favorites from my family archives!
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Leupold Field to Table: Butter Roasted Venison with Gin & Juniper Blueberry Sauce
The holidays are a special time of year for everyone, but for hunters, it happens to fall at a particularly good time. If our preparation and hard work met with a little luck somewhere out in the bush, we now have a freezer full of some of the best organic meat around.
So one night this holiday season, why not treat the family to some of your good game cuts? While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter.
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Venison Bolognese Recipe
This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty meat sauce that’s ideal served over pasta for the big Sunday family meal.
For more information on recipes like this, get your hands on the new MeatEater Fish and Game Cookbook here:
How to Make Saskatoon Berry Sauce and Venison Steak (Backstrap) Recipe
Tasty hues of licorice that bring a beautiful savory flavor to this native Saskatchewan berry. It perfectly compliments venison, making deer steak even better than it already is.
Recipe:
1c frozen saskatoon berries
2 Tbs balsamic vinegar
1Tbs Lemon juice
Zest of 1 lemon
1 Tbs Brown sugar
2 cloves
1 star anise or
1/2tsp fennel seeds
1/2 tsp anise seeds
1 tsp minced garlic
1/2 c beef broth
Salt and pepper to taste
Venison backstrap 1lb
Salt and pepper
2Tbs olive oil
Bring to boil and simmer for 10 or so minutes, allowing liquid to boil off a bit and flavors to marry well. Be sure to taste and see if you need more seasoning.
Heat oil in pan on stove and Preheat oven to 400°.
Once pan is hot, sear venison on all sides, 1 minute each side.
Wrap venison in tin foil and place on a cooking sheet. Put it in the oven for 8 minutes.
Remove from oven once time is done and let rest in foil for 10 minutes.
Slice venison, add berries on top and enjoy!
Music Moonglow
Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers!
If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison.
Use Discount Code: TEXAN10 and receive 10% off your entire order!
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew