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 Serves Sizzling Sweet & Sour Venison | The F Word
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Venison with Chocolate Sauce | The F Word
Gordon Ramsay demonstrates cooking his recipe for Venison with a chocolate and red wine sauce on the F Word. .
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Venison Backstrap with Red Wine Pan Sauce Recipe
Venison Backstrap Recipe. Danielle shows how she cooks whitetail deer backstraps with a red wine pan sauce. This is our favorite way to cook venison backstrap! Like and share if you love backstraps! Subscribe!
Incredible Venison Backstrap Recipe: Marinated Venison Seared And Baked (Best Venison Recipe)
Absolutely delicious recipe for a marinade that goes wonderfully with any cut of venison. In this video I make the marinade and use it on a deer backstrap. The venison is seared on the stove then placed in the oven to finish cooking. It doesn't get any better than this when it comes to enjoying wild natural meat like venison. Follow along and give this a try for yourself. If you didn't like the taste of venison before I am willing to bet this will change your mind. Please hit that like and subscribe button for me! Thank you!
Ingredients:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 garlic cloves minced
1 tablespoon fresh parsley chopped
Place the venison backstrap in the marinade for 6-12 hours refrigerated. Remove the venison from the marinade and let the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to a high heat and sear each edge of the backstrap for 1-2 minutes over the oil of your choice. After searing move backstrap to the oven to finish cooking. Medium rare cook is recommended. Let sit for 10 minutes then enjoy!
Braised Venison Shoulder
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If you are into hunting and processed venison before, I'm sure you've had the backstraps, made jerky, sausage, or ground it into burger meat. Today, we are going to do something a little different, Venison in Chile Sauce.
This recipe was inspired by a Diana Kennedy recipe for Conejo en Chile or Rabbit in Chile sauce. It can be made with any kind of meat cut, you could do bone-in chicken pieces, beef roast, whatever you have.
Deer shoulder is similar to shoulder from other animals, though in general, deer is leaner than things like beef or pork. For a cut of meat like this with plenty of connective tissue, braising is always a good bet. I just got done doing a braised short rib video, and even though the ingredients in this one are different, the techniques are all the same.
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MISC. DETAILS
Music: Only Knows by Broke for Free
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #Venison
Research Sources:
- The Essential Cuisines of Mexico by Diana Kennedy
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Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pan Roasted Venison - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a Pan Roasted Venison
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All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus
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