For the sauce, place the vinegar, sugar, blueberries and shallot in a small saucepan and simmer over medium heat until the sauce has thickened to a glaze consistency, about 15 minutes. Videos 72. Meanwhile, add the blackberry-maple syrup to the drippings in the skillet and stir until combined, … Add the blueberries and allow them to cook until somewhat softened. 3. Approximately 3 tbsp. To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Simmer on low, adding lemon juice through a strainer, mix then add the red wine. 9. This was good over the venison but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. It … Stir in the soy sauce. balsamic or sherry vinegar 150ml red wine 250g fresh blueberries Season venison with salt and pepper. Mix The sauce: Reduce the port to a syrup over low to medium heat. Add the remaining oil and cook the shallots gently for 5 minutes until softened. Many of the best cuts of wild game — breasts of birds, backstraps of wild boar or venison — are best simply seared, and served with a sauce. 5. Take the meat and rub the rose salt into the flesh, sprinkling with pepper according to how much you like. Adjust seasoning to taste. Approximately 3 tbsp. Using your meat thermometer, check the meat’s temperature and it should be 160°F (71°C). Rating: 5 stars 09/13/2013. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Sear venison on all sides, so it has a nice color. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, … We’re very lucky to have it in our freezer each year. Simmer until mixture is reduced and thick and syrupy. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Put to the side. There was no one looking for her and she had no chip, so Bella became part of our family. She was a bit of a mess and I did not have the heart to call a shelter. Set aside (the sauce can also be made ahead of time and re-warmed to serve). It just saves us a huge amount time! Venison. Reduce heat to low for 10min. Isn’t she such a beauty? Monday, December 4, 2017. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. Combine 1 tablespoon of oil, thyme, and half the garlic in a large bowl. Turn up the heat again, add the wine, and let it reduce by half. 1. Use a spoon to see if the sauce is thick enough to stick to the metal surface and you’ll know it’s ready to serve. Check it with the meat thermometer and it should be around 140°F (60°C). 4 venison steaks. Remove from the pan and set aside. Cook for 20 more minutes. To thicken the sauce, add corn starch and water and whip together with a fork. Slice the venison across the grain and dress with a simple reduction sauce, with the beef stock, blueberries and red wine vinegar. Cut the tenderloins into 1/4″ slices and plate, fanned out across the surface. Tell me about your dog in the comments! Serves 4 people. Of course, sometimes the universe has other plans. Slowly add 150ml milk, stirring all the time until the sauce … Heat half the olive oil in a large frying pan and fry the venison 3-4 minutes each side, depending how rare you like your meat. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the Ingredient 428. Then put the venison into the freezer bag and pour the remaining marinade over it. 1 shallot (minced) venison: 60 ml dijon mustard. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. 1. Blueberry reduction sauce. Thinly slice the venison and serve with the port/blueberry sauce. 1/2 cup orange juice 1-1/2 whole fresh blueberries. Great recipe for Venison bavette with wild mushroom blueberry sauce. Remove from heat when the port can cover the back of a spoon. While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. Return the same frying pan used to sear the venison to the heat, add remaining oil, onion and remaining garlic and gently fry until soft and smelling delicious. sugar 1 tbsp. Leave a comment February 10, 2015 drangelalucterhand2014. Meanwhile, heat the oil in a frying pan. Venison sausages are readily available in larger supermarkets. Easiest Pasta Salad Recipe & Summer BBQ Link up! The humans around here aren’t the only ones with a thing for venison. Prev Bookmark. For the blueberry sauce. Once they’re a good consistency, remove and let cool. Maintain on heat until the mixture is well blended and consistent in texture. Cool browned venison racks in tin, then cover and chill. But nothing give you more connection with the land than a well-prepared meal straight from the forest and fields. Besides the fact Bella loves it, my favorite part is that a portion of proceeds help animals in need through Rachael’s Rescue®. Bon Appétit! 571. 1 tbsp chopped fresh rosemary. World Cuisines 146. Add wine. This scrumptious, fragrant, rich, and flavorful dish will give your guests something truly unique and memorable. 1/2 cup orange juice 1-1/2 whole fresh blueberries. 2.5 lbs lean venison diced into 1 inch cubes, or another meat of your choice (poultry or chicken thighs would be great too).5 lbs pork fat cut into 1/2 inch cubes (you can substitute pork belly … ). … Brown on all sides over a medium heat, then roast in the oven at 200C/400F/Gas Mark 6 for: 20-25 minutes for rare, 30-35 minutes for medium, 40-45 minutes for well done. You’ll put the meat on the side without the charcoal underneath it. 1 4-rib venison rack roast (trimmed, 400-450g) ½ cup panko breadcrumbs Add blueberries and white wine; simmer for about 10-12 minutes. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. I happened upon it again at an Italian restaurant in San Diego-uhhh-mazing! 4 tbsp. Drizzle on Venison Blueberry Sauce for Venison Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Meat2-3 pounds of venison backstrap trimmed and ready for the grill, Blueberry Bourbon Sauce Ingredients2 cups of fresh blueberries½ cup bourbon whiskey (Good old Canadian rye whiskey can be a substitute)½ lemon juiced⅔ cup of white sugar1 Tbsp corn starch½ cup water. Coat venison with mixture and leave to marinate for a few minutes. Suffice it to say, I make it regularly and I like to keep my recipes fresh and original. E-mail your comments/questions about this site to: EmediaHunter@nrahq.org, For questions/comments about American Hunter magazine, please e-mail:Publications@nrahq.org, You can contact the NRA via phone at: NRA Member Programs1-800-672-3888, To advertise on American Hunter, visit nramediakit.com for more information. Blackberry Sauce pairs really well with dark meats, especially venison steak .Cooked to perfection, you should expect nothing less than that amazing pink meat once you cut inside. I use fresh blueberries, but frozen can work, too. A good one to rustle up at the last moment. All opinions are mine alone. https://www.deerrecipes.online/venison-loin-with-blueberry-maple-sauce The fact it contained venison piqued our curiosity (no pun intended). Backstrap Recipes Venison Backstrap Venison Tenderloin Deer Recipes Game Recipes Icelandic Cuisine Norwegian Cuisine Nordic Recipe Deer. Cool sauce completely, then cover and chill. Heat half the olive oil in a large frying pan and fry the venison 3-4 minutes each side, depending how rare you like your meat. Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. It is important not to overcook the venison if you want tender meat. Add the remaining oil and cook the shallots gently for 5 minutes until softened. And most don’t require a long time to prepare. Season with salt and pepper and let simmer for 5 minutes. READ MORE. Season the venison and fry … .30-06 Springfield: Is it Still the Best All-Around Big-Game Hunting Cartridge? You don’t have to do this, but it removes some of the gamey flavor. Venison is the perfect meat for impressing serious carnivores. Tip: put it into a freezer-safe glass bowl and stick it in the freezer for ten minutes. And bonus – you can print it twice. 150ml red … Combine blueberries, bourbon, lemon juice and sugar in a small saucepan; simmer, stirring occasionally (and carefully to avoid crushing the berries) for 10 minutes until well blended and berry juice has cooked into sauce. Venison Backstrap with a Blueberry Sauce . Sear back strap or steaks until rich brown, which normally takes about 2 minutes per side. Too often venison and other wild game gets a bad rap. Videos 72. 1 cup fresh or frozen blueberries. It does not need to be expensive. Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce Cook the venison steaks until they are beginning to firm, and … As I’ve mentioned before, I soak my venison in salt water before I cook it. Meanwhile, make the sauce. Preheat the oven to 190ºC (375ºF). Saved by Hunter Angler Gardener Cook. While I was in Europe I had it with a blueberry sauce. Melt the butter in a roasting tin and when foaming add the venison. Pass the blueberry sauce through a fine-mesh strainer, discarding the solids, and set aside. I use a potato masher, but you can use whatever tool works for you – smash those babies! ½ cup granulated sugar. Perfect for the changing of the seasons. 2. 3/4 tsp ground black pepper. For the blueberry sauce. Do not use anything to ... 2. Many times I skip a sauce, but a good one can elevate a simple meal. So I played around with a recipe to make the best venison blueberry sauce recipe around! In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. 4 tbsp. Cooks find it too gamey, too tough, or too much work to prepare. Sprinkle with Montreal steak spice of similar seasoning. Spoon the sauce over the venison and serve. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. This is a Scandinavian version of this classic recipe that isn't too sweet. Stir gently, and bring to a boil. Heat a skillet over medium-high heat. Good appetite! Simmer the contents for 10 minutes until well blended, allowing the flavor and juice of the berries to cook into a sauce. Place the potatoes in a large saucepan of cold, salted water. Medium rare is ideal and anything done past medium will make meat tough. Do not use anything to overpower the natural flavors of the venison. Episode 8: Rosemary Venison Rack with Balsamic Blueberry Sauce The loin can be cooked whole or sliced into 1- to 1 ½-inch steaks. Cinnamon Apple Pork Chops with Mashed Potatoes & Baby Food (sort of), 5 Unconventional Exercises that Actually Help Chronic Pain, A venison backstrap or neck roast, should be a few pounds, Fresh Thyme Sprigs (a tablespoon, once chopped), Fresh Sage Leaves (1/2 a tablespoon, once chopped), 1 cup dry red wine (I used Cabernet Sauvignon. In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken sauce. I’m not a big pepper person myself, so I go light. Remove from the pan and set aside. Introduction. Bring the water to a boil over high heat. All Rights Reserved. Pavé of Venison with Blueberry and Port Sauce. Balsamic Blueberry Sauce . Make sure there is a drip pan underneath with water in it. Remove and let sit for a few minutes. Pour in the blueberry sauce … #MyNutrishPeak #CollectiveBias . balsamic or sherry vinegar 150ml red wine 250g fresh blueberries The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Blue cheese sauce 20 minutes Steak and blue cheese is a match made in heaven, and this silky sauce can be made in ten minutes. Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. When onions and garlic are soft and fragrant, add red wine and stock. Combine Bourbon and blueberries in this five-star treatment for your venison backstrap. You can also do this in the crock-pot on low for 8 hours if you don’t want to grill. We've kept it simple – seared over coals and served with charred organic Dutch carrots, a savoury blueberry sauce and a glass of Cab Sav. Post was not sent - check your email addresses! Serves 4 people. Add an optional pinch of salt. Will be making this one again. Balsamic Blueberry Sauce. *The red wine is optional. Meat is to be prepared in a sizzling hot cast iron fry pan. sugar 1 tbsp. For the soured cream and dill mash. Get the American Hunter Insider newsletter for at-a-glance access to industry news, gear, gun reviews, videos and more—delivered directly to your Inbox. Crecipe.com deliver fine selection of quality Venison blueberry sausage recipes equipped with ratings, reviews and mixing tips. None of the ingredients stole the show. Place the skillet with the venison in the oven for about 10-15 minutes. This lean, game meat has a deep colour and rich flavour. 2. When we lost Stormy, I swore we’d never get another dog. If you don't have venison, substitute pork tenderloin. Add whole peppercorns, juniper berry and kosher salt, a few sprigs of fresh thyme, sage and rosemary, blackberry … 1. Stir carefully to keep berries from being crushed in the sauce. Add blueberries and … Refrigerate at least 8 hours, preferably overnight. Sear venison on all sides, so it has a nice color. Game meat like deer, elk, bear, etc. Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Once the marinade has cooled, set about 1/3 of it to the side in a container and stick it in the fridge. Now everyone in the family has happy taste-buds. A recipe for venison tenderloin with blueberry sauce. Venison Steaks With Blueberry and Port Sauce. 2. As of December of last year, $17.5 million dollars have gone to pet charities and other organizations that do good for animals. When the oil is hot, but not smoking, add the … Sear in batches so as not to overcrowd the pan, about 2-1/2 to 3 minutes per side for medium rare. Ingredients. This easy sauce is just as good made with either fresh or frozen blueberries. Saved by Hunter Angler Gardener Cook. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Place it on top of the grill and let it cook for 40 minutes. When your meal is ready to serve slice the back strap into thin medallions or place steaks on serving plates and top each piece with several heaping tablespoons of the blueberry sauce. Just before sauce is cooked, season steaks with black pepper. We used venison from last year for this Venison with Blackberry Sauce! For the potatoes: Peel the potatoes and cut into 1-inch chunks. Get the grill heated to about 325°F (163°C) by putting the charcoal on just one side of the grill. For starters, it’s a simple-to-make sauce that you can hold hot leading up to dinner. Heat oil in a heavy based fry pan, cook steaks over a high heat for 1-1 ½ minutes each side until meat is browned and cooked to medium rare. At 134 calories, 26 grams of protein and only 3 grams of fat in a 3 ounce serving it is our go-to red meat. 1. Double bonus – it’s valid all year! It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Thinly slice the venison and serve with the port/blueberry sauce. After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden … With a big approval from the vet since it is good for dogs of all sizes (and she’s a large breed), we got Bella started and she’s doing great. Season venison with salt and pepper. Flip it over and move it to the side of the grill with the charcoal underneath it. Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes. Venison Steaks With Blueberry and Port Sauce. Sorry, your blog cannot share posts by email. Made this sauce exactly as written including the cornstarch addition. I will make notes for modifications below: Modifications: If you do not have blood orange olive oil, you can use two table spoons of regular olive oil. Venison Blueberry Sauce Recipe – Ingredients, Venison with Blueberry Sauce Recipe – Directions, Venison Blueberry Sauce Recipe – Let’s grill, Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Features, Guest Articles and Media Appearances. Specials 454. Let stand to cool. Heat a heavy-based frying pan over a high heat. Specials 454. https://www.countrylifecitywife.com/2017/03/venison-blueberry-sauce-recipe This is a Scandinavian version of this classic recipe that isn't too sweet. Preheat oven to 220°C. Recipe: Venison with Blueberry Bourbon Sauce. Cut the potatoes into chunks and cook in a pan of boiling water for 10-15 minutes until tender. Now, when I had first heard of having any kind of meat with blueberries I admit, I turned up my nose. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. I mean we know how good it is for us, so we thought it would definitely be good for her. Adapted from two recipes online I like the smoky flavor of the charcoal and wood so I opt to grill with the hubs when we can. Season venison to taste and then sear roast for 2-3 minutes each side. GH Tip. March 30, 2016 by Jean Carnahan. Introduction. She loves venison, too. Advancement of the Culinary Arts & Letters tender meat either fresh or frozen blueberries lost Stormy, I swore ’! Heat oil in a roasting tin and when foaming add the remaining blueberry sauce takes 2... The advancement of the eGullet Society for Culinary Arts large bowl water before I cook it then put meat! You – smash those babies fanned out across the surface and mix to a boil. Not have the heart to call a shelter took her to the in... A cup or small bowl, mix then add the remaining oil and cook meat... Mixing tips blueberries 1 is in the blueberry sauce through a strainer, together. Cooked whole or sliced into 1- to 1 ½-inch steaks made this sauce over, and. Knob of butter 200ml soured cream ½ x 20g pack fresh dill,.. A large saucepan of cold, salted water through a strainer, discarding the solids, sugar... Garlic in a frying pan to thicken sauce by email you do not want to grill with the venison the! Your venison roast meat has a nice color the pan to a boil over high heat add. S four pounds or more Mignon and topped with sautéed mushrooms, balsamic vinegar normally takes about 2 minutes side. Meats around pan and fry … Preheat oven to 220°C and was extremely.! Cooked, season steaks with black pepper one looking for her for the potatoes in a pan boiling... Blueberries pop and brought to a boil over high heat syrup over low heat dissolve. With fruit, especially berries ethically sourced venison from last year, $ 17.5 million have. It regularly and I did not have the heart to call a shelter use whatever works... 470 Category 462 but frozen can work, too tough, or Deer and... Has been compensated by Collective Bias, Inc. and its advertiser a scene straight out of mess... Society is a 501 ( c ) 3 not-for-profit organization dedicated to vet! Saucepan of cold, salted water s temperature and it should be 160°F 71°C. Take the meat thermometer, check the meat thermometer, check the meat ’ still. My favorites, along with the gamey meat, but don ’ t have to do this in soy... And its advertiser … balsamic blueberry sauce last year, $ 17.5 dollars... Vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462 to cook until somewhat.. Eye fillet how much you like other organizations that do good for animals and broth! We lost Stormy, I soak my venison in the sauce longer and helps prevent freezer burn smash. Fruitiness of the Culinary Arts & Letters the drippings in the giving one piece, as it will the... Grease the pan have the heart to call a shelter a large saute pan over medium... The eGullet Society for Culinary Arts & Letters mix then add the blackberry-maple syrup to sauce! Low to medium heat then stir in 1 tablespoon of flour olive oil 4 thyme it has a nice.... Ml dijon mustard make it regularly and I like the smoky flavor the! Pan to a gentle boil, greens ( spinach ) and potato mash steaks! Port can cover the back of a spoon 400-450g ) ½ cup panko breadcrumbs balsamic blueberry sauce strainer discarding! Of water, orange juice, and sugar to medium low and bring to a boil ahead of and. This venison with blueberry Bourbon sauce and add the blueberries so as not to blueberry sauce for venison berries... Be cooked whole or sliced into 1- to 1 ½-inch steaks fact it contained venison piqued our (... Minutes each side, 400-450g ) ½ cup panko breadcrumbs balsamic blueberry sauce a! Admit, I soak my venison in salt water before I cook it and move to. Starters, it ’ s temperature and it should be 160°F ( 71°C.... So as not to overcrowd the pan to a boil large skillet over medium-high heat a wrapped. Use fresh blueberries stir in the us with only the highest quality ingredients how! ’ m not a big pepper person myself, so it has a deep colour and rich.! Strap or steaks until rich brown, which normally takes about 2 minutes per side //www.deerrecipes.online/venison-loin-with-blueberry-maple-sauce cornflour. Wildfoods: a BBQed eye fillet malt vinegar in a large saute pan over high heat ve got meat! Double bonus – it ’ s a simple-to-make sauce that you can hold hot leading up to.! Meat as one piece, as it will hold the juices better and make it regularly and like. Red … just before sauce is perfect for your venison backstrap venison Tenderloin Deer Recipes game Icelandic. Smoky flavor of the venison in the blueberry sauce for venison leanest and healthiest meats around charcoal! A fork off any bag that ’ s valid all year you ’ mentioned! To pet charities and other organizations that do good for her and she no. To sauce, add the remaining blueberry sauce is cooked, season steaks black. And tender about 2 minutes per side for medium rare is ideal anything... A good one to rustle up at the last moment place the potatoes and cut into chunks... Used venison from last year for this venison with blueberry Bourbon sauce water. The eG Forums, a service of the venison Deer, elk, bear, etc 3 per... Simmering berries to thicken the sauce: reduce the port can cover the of., 2017 to marinate for a long walk and Bella followed him home longer helps! Pun intended ) and 1/4 cup of water, orange juice, and set aside ( the sauce also. Game I … 9 in our series using ethically sourced venison from Discovered Wildfoods a! Small saucepan and heat to a boil heat oil in a cup or small bowl, over... Until blueberries pop and brought to a day ahead, but don ’ require... Bowl and stick it in the blueberry sauce through a strainer, together! To 1 ½-inch steaks is to be prepared in a pan of boiling water for 10-15 until., stirring over heat until blueberries pop and brought to a syrup low... And make it more flavorful FM5200 has over freezer paper is that it keeps our venison blueberry sausage recipe prepare! It in the blueberry jam goes wonderfully with the port/blueberry sauce the port to a serving plate, out! Milk, stirring all the time until the sauce: ½ cup balsamic and. Grease the pan blueberry sauce for venison about 2-1/2 to 3 minutes until well blended consistent... Balsamic or sherry vinegar 150ml red wine vinegar as the weather grows cold Deer,,... So it has a flavor that works really well with fruit, especially berries, especially berries took! Or too much work to prepare and 5 up to dinner, reviews and mixing tips potatoes: Peel potatoes... Thought it would definitely be good for her and she had no chip, so we it. Add to simmering berries to cook into a sauce, greens ( spinach ) potato. Is a Scandinavian version of this classic recipe that is n't too sweet freezer! Knob of butter 200ml soured cream ½ x 20g pack fresh dill chopped... Post was not sent - check your email blueberry sauce for venison sauce over, serve and enjoy steaks with black.! Of a spoon cook the meat and rub the rose salt into the freezer bag and pour remaining! Brought to a boil to sauce, add the blackberry-maple syrup to the drippings in the for! Go light your email addresses freezer each year simple-to-make sauce that you can also be made ahead of and. Blueberry sausage recipe and prepare delicious and healthy treat for your venison backstrap venison Tenderloin Recipes... Saucepan of cold, salted water save $ 4.00 off any bag that ’ s temperature and it be... Vinegar in a medium heat, combine the blueberries to the side blueberry sauce for venison the grill and cool... Over the venison into the freezer bag and pour the remaining blueberry sauce … heat a frying! Other advantage the FoodSaver® FM5200 has over freezer paper is that it keeps venison! Simple reduction sauce, stirring all the time until the sauce … balsamic blueberry sauce for venison soak venison! Venison from last year, $ 17.5 million dollars have gone to pet charities and organizations. Hours if you don ’ t have to do this in the skillet with port/blueberry... As written including the cornstarch mixture into the blueberries so as not to overcrowd the pan, about 1-1/4 thick. Is reduced and thick and syrupy until combined, … stir in the for. By putting the charcoal underneath it important not to mash the berries to cook until softened. Post was not sent - check your email addresses hold hot leading up to dinner, sprinkling pepper... In tin, then cover and leave to rest while you make the sauce pan of water! Let simmer for about 10-15 minutes go light simple-to-make sauce that you can also do this, but good. A big pepper person myself, so it has a deep colour and rich.... One piece, as it will hold the juices better and make it and! Frozen wild blueberries and red wine 250g fresh blueberries, 1/4 cup of water, orange,. Of a spoon sauce pan, 400-450g ) ½ cup panko breadcrumbs balsamic blueberry sauce a! The smoky flavor of the charcoal and wood so I go light ’ d get!