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
Gordon Ramsay's Venison With A Red Wine & Chocolate Sauce Recipe
With a simple cream cabbage.
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Jager Schnitzel (Venison) with Hunter Sauce
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Roast Venison Racks & Sage with Cherry Brandy Sauce
This stunning venison roast will be a star at Christmas. Venison is low in fat, gorgeous dark red colour, tender and flavourful. The mild gaminess of meat pairs beautifully with the warm aroma of sage and the cherry brandy sauce. Find the full recipe at :
Red wine & chocolate sauce for venison medallion
The lean and tender venison medallion barbecued and served with a very special red wine & chocolate sauce. The quality dark chocolate adds a deep, velvety richness to the already tasty red wine sauce. Find the recipe here:
Game Meat Recipes | Venison Tenderloin with Chimichurri Sauce with Meat Church
Learn how to make Bacon-Wrapped Venison Tenderloin like a BBQ pitmaster from our partner Matt Pittman.
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Bacon Wrapped Venison Tenderloin
1 - 2 Venison tenderloin, backstrap, or strip loin
1 package bacon
Meat Church Holy Cow
Chimichurri Ingredients
• 6 cloves garlic, finely
• 1 shallot, minced
• 1 jalapeño, chopped fine
• 2 bunches cilantro, chopped
• 1 bunch flat leaf parsley, chopped
• 1/3 C fresh oregano, chopped fine
• 3/4 C extra virgin olive oil
• 1/2 C red wine vinegar
• 1 lemon, juiced
Chimichurri Recipe
Combine the garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste.
The sauce is best if you cover and chill it for a few hours to let the flavors meld together.
Bacon Wrapped Venison Recipe
Prepare your smoker with the wood or pellet of your choice (anything but fruit wood) to get up to 250F.
Remove silver skin using a sharp boning knife. Lightly season all sides of venison with Meat Church Holy Cow.
Wrap venison in a single layer with bacon. Using chilled bacon makes handling it easier. Lightly season the bacon wrapped venison with Meat Church Holy Cow or Meat Church seasoning of your choice.
Once smoker is to temp, place venison directly on the grates. Wild Game is lean, and you will want to cook to a final temp under what you would typically do for a piece of beef. Shoot for a final temp between 125 – 128F. Use an instant read thermometer to nail the temperature.
Once your venison has reached temp, remove, and let rest for 15 minutes. You can loosely tent with foil.
Slice up and either spoon chimichurri sauce over your venison or use as a dip. Enjoy!
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Venison Steak with Whiskey Mushroom Sauce Recipe | Deer Meat For Dinner
This delicious sauce is full of flavor and a perfect addition to your venison steaks! You can easily leave out the whiskey for a great mushroom sauce as well! Bring your wild game flavors to the next level!
Recipe
Cook your salt and peppered Backstrap for 2-3 minutes each side in a heated pan with
2 Tbs Olive oil
Remove meat to rest and lightly cover with foil for at least 10 minutes.
Add
2 Tbs Salted Butter
To the frying pan and melt
Add
3/4 c (1 med) onion diced
And saute 2-3 minutes
Add
300-400g (1 1/2ish cups) Sliced mushrooms of your choice (I used white)
1 Tbs minced fresh rosemary
1-2 Tbs minced garlic (depending on preference)
Saute until mushrooms have browned (approx 10 minutes)
Add
1 Tbs grainy mustard
1 1/4 c heavy 18% cream
Bring to light boil
Add
1-2 Tbs whiskey/ bourbon (we used 2)
Simmer for 2-3 minutes until it thickens to your liking and to allow the alcohol to burn off and flavors to infuse.
If it gets too thick, just add a bit more cream to loosen things up.
Music:
Lowest of Fi Riddim- Konrad OldMoney