Slice, pour the remaining blueberry sauce over, serve and enjoy! Blueberry reduction sauce. This shop has been compensated by Collective Bias, Inc. and its advertiser. Once they’re a good consistency, remove and let cool. Pour in the blueberry sauce … Introduction. Venison Backstrap with a Blueberry Sauce . Now everyone in the family has happy taste-buds. So I played around with a recipe to make the best venison blueberry sauce recipe around! 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. She was a bit of a mess and I did not have the heart to call a shelter. Stir in the soy sauce. Combine berries, whiskey, lemon and sugar in a small saucepan and heat to a gentle boil. If you don't have venison, substitute pork tenderloin. Add wine. In the same way that red wine pairs well with rich red meats, the blueberry sauce in this recipe compliments the venison very well, adding a slightly sweet sharpness. Check it with the meat thermometer and it should be around 140°F (60°C). Mix Stir in the soy sauce. Sauté onions and garlic in butter. Now, when I had first heard of having any kind of meat with blueberries I admit, I turned up my nose. Add wine and beef broth and reduce to one cup. Tip: put it into a freezer-safe glass bowl and stick it in the freezer for ten minutes. Nothing screams fall like blackberries and game as the weather grows cold. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Game meat like deer, elk, bear, etc. I’m not a big pepper person myself, so I go light. 9. Add an optional pinch of salt. Saved by Hunter Angler Gardener Cook. Perfect for the changing of the seasons. When the oil is hot, but not smoking, add the … Venison Steaks With Blueberry and Port Sauce. https://www.countrylifecitywife.com/2017/03/venison-blueberry-sauce-recipe 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. Ingredients. Remove from the pan and set aside. All Rights Reserved. Make sure there is a drip pan underneath with water in it. Get the grill heated to about 325°F (163°C) by putting the charcoal on just one side of the grill. Let stand to cool. I use a potato masher, but you can use whatever tool works for you – smash those babies! Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes. Great recipe for Venison bavette with wild mushroom blueberry sauce. Venison blueberry sausage recipe. Meanwhile, heat the oil in a frying pan. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Reduce heat to low for 10min. Introduction. 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. The sauce: Reduce the port to a syrup over low to medium heat. Meanwhile, make the sauce. It … 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. ). 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. Stir gently, and bring to a boil. There was no one looking for her and she had no chip, so Bella became part of our family. https://www.janssushibar.com/venison-tenderloin-blueberry-red-wine-reduction Served with blackberry sauce, greens (spinach) and potato mash. A recipe for venison tenderloin with blueberry sauce. Sorry, your blog cannot share posts by email. Season venison with salt and pepper. Thinly slice the venison and serve with the port/blueberry sauce. Prev Bookmark. 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. It does not need to be expensive. I was really stoked to find out PEAK is cooked in the US with only the highest quality ingredients. Place the skillet with the venison in the oven for about 10-15 minutes. Bon Appétit! Backstrap Recipes Venison Backstrap Venison Tenderloin Deer Recipes Game Recipes Icelandic Cuisine Norwegian Cuisine Nordic Recipe Deer. 1. Remove from heat when the port can cover the back of a spoon. 1 cup fresh or frozen blueberries. Adapted from two recipes online And most don’t require a long time to prepare. 2. 1. Heat a skillet over medium-high heat. Approximately 3 tbsp. 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. Sprinkle with Montreal steak spice of similar seasoning. Remove from the pan and set aside. Cook for 20 more minutes. Cut the tenderloins into 1/4″ slices and plate, fanned out across the surface. Backstrap Recipes Venison Backstrap Venison Tenderloin Deer Recipes Game Recipes Icelandic Cuisine Norwegian Cuisine Nordic Recipe Deer. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, … I like the smoky flavor of the charcoal and wood so I opt to grill with the hubs when we can. You can grab this coupon to save $4.00 off any bag that’s four pounds or more. As I’ve mentioned before, I soak my venison in salt water before I cook it. Sear back strap or steaks until rich brown, which normally takes about 2 minutes per side. 4 tbsp. … March 30, 2016 by Jean Carnahan. © Copyright 2013-2020 Country Life, City Wife. While steaks cook, if desired, add cornflour paste to sauce, stirring over heat until boiling. Cut the venison into 3-ounce steaks, about 1-1/4 inches thick. Then I actually tasted it and little birds sang around me like a scene straight out of a fairy tale. GH Tip. You can substitute white grape juice if you’d like a sweeter marinade or for a sauce that isn’t so sweet, you can add one tablespoon of vinegar to the grape juice. balsamic or sherry vinegar 150ml red wine 250g fresh blueberries Videos 72. This is a Scandinavian version of this classic recipe that isn't too sweet. 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. Too often venison and other wild game gets a bad rap. Get one of our Venison blueberry sausage recipe and prepare delicious and healthy treat for your family or friends. Add blueberries and white wine; simmer for about 10-12 minutes. Stir carefully to keep berries from being crushed in the sauce. Add the remaining oil and cook the shallots gently for 5 minutes until softened. You do not want to use the marinade on the venison while it’s still hot. Drizzle on Venison World Cuisines 146. She loves venison, too. Sprinkle with Montreal steak spice of similar seasoning. Allow venison roast to come to room temperature before cooking. Simmer the contents for 10 minutes until well blended, allowing the flavor and juice of the berries to cook into a sauce. *The red wine is optional. Preheat the oven to 190ºC (375ºF). Season steaks with salt and pepper. all has a flavor that works really well with fruit, especially berries. A good one to rustle up at the last moment. Good appetite! Place it on top of the grill and let it cook for 40 minutes. Rating: 5 stars 09/13/2013. Blueberry reduction sauce. Roast Venison with Blueberry Sauce . Season with salt and pepper and let simmer for 5 minutes. Helpful (6) J.G. I mean we know how good it is for us, so we thought it would definitely be good for her. 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. Venison. You’ll put the meat on the side without the charcoal underneath it. There are a couple of reasons the gin and juniper blueberry sauce is perfect for your venison roast. Add the remaining oil and cook the shallots gently for 5 minutes until softened. After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden … You all know my feelings on living the gift is in the giving! Season venison to taste and then sear roast for 2-3 minutes each side. 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. Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. 1 shallot (minced) venison: 60 ml dijon mustard. Ingredients. We took her to the vet and learned she had several medical issues and was extremely malnourished. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Place the skillet with the venison in the oven for about 10-15 minutes. Reduce heat to low for 10min. 3/4 tsp ground black pepper. Do not use anything to overpower the natural flavors of the venison. Monday, December 4, 2017. 4 tbsp. Once the marinade has cooled, set about 1/3 of it to the side in a container and stick it in the fridge. Slice the venison across the grain and dress with a simple reduction sauce, with the beef stock, blueberries and red wine vinegar. 571. This easy sauce is just as good made with either fresh or frozen blueberries. Many times I skip a sauce, but a good one can elevate a simple meal. 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. Thinly slice the venison and serve with the port/blueberry sauce. A recipe for venison tenderloin with blueberry sauce. 5 Worst Places to Deer Hunt in the Late Season, Head to Head: .308 Winchester vs. .30-06 Springfield, 2020 National Rifle Association of America. We’re very lucky to have it in our freezer each year. Will be making this one again. Venison is the perfect meat for impressing serious carnivores. balsamic blueberry sauce: ½ cup balsamic vinegar. 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. ½ cup granulated sugar. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. Add the blueberries and allow them to cook until somewhat softened. Now this may go without saying, but just make sure when you transition your fur-kid over to PEAK you go slowly over the course of about 7-10 days. #MyNutrishPeak #CollectiveBias . Meat is to be prepared in a sizzling hot cast iron fry pan. Double bonus – it’s valid all year! 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. It is important not to overcook the venison if you want tender meat. As of December of last year, $17.5 million dollars have gone to pet charities and other organizations that do good for animals. We’re talking hours of walking. sugar 1 tbsp. Remove and let sit for a few minutes. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Of course, sometimes the universe has other plans. Ingredient 428. We used venison from last year for this Venison with Blackberry Sauce! These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops, and wild game with this juicy, surprisingly balanced pan sauce. When we lost Stormy, I swore we’d never get another dog. Maintain on heat until the mixture is well blended and consistent in texture. You can also do this in the crock-pot on low for 8 hours if you don’t want to grill. 150ml red … 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 sauce goes slightly opaque and shiny. READ MORE. When onions and garlic are soft and fragrant, add red wine and stock. Sear venison on all sides, so it has a nice color. Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce Post was not sent - check your email addresses! Cook the venison steaks until they are beginning to firm, and … Cool sauce completely, then cover and chill. Made this sauce exactly as written including the cornstarch addition. 3. While I was in Europe I had it with a blueberry sauce. 2. Serves 4 people. Spoon the sauce over the venison and serve. … Add whole peppercorns, juniper berry and kosher salt, a few sprigs of fresh thyme, sage and rosemary, blackberry … Balsamic Blueberry Sauce . Here’s what you’ll need. Adjust seasoning to taste. 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. sugar 1 tbsp. 4. Bring the water to a boil over high heat. Just before sauce is cooked, season steaks with black pepper. Learn how to cook great Venison blueberry sausage . 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. Combine 1 tablespoon of oil, thyme, and half the garlic in a large bowl. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. Or any pet you’ve got! 3. And bonus – you can print it twice. 4 venison steaks. None of the ingredients stole the show. Season venison with salt and pepper. Tell me about your dog in the comments! It’s grain-free, protein rich (30% high-quality protein, in fact) and there is no poultry by-product meal, artificial flavors, colors or artificial preservatives. 1 tbsp chopped fresh rosemary. 2. Leave a comment February 10, 2015 drangelalucterhand2014. 21. Venison sausages are readily available in larger supermarkets. This lean, game meat has a deep colour and rich flavour. The humans around here aren’t the only ones with a thing for venison. 5. World Cuisines 146. Easiest Pasta Salad Recipe & Summer BBQ Link up! Refrigerate at least 8 hours, preferably overnight. The hubs was out for a long walk and Bella followed him home. Serves 4 people. 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. To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. For the blueberry sauce. For the blueberry sauce. This was good over the venison but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. The fruitiness of the blueberry jam goes wonderfully with the gamey meat, but is also delicious with beef or Cumberland sausages. 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. 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. Meet Bella, our Great Pyrenees rescue. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Heat a heavy-based frying pan over a high heat. Sear venison on all sides, so it has a nice color. Combine Bourbon and blueberries in this five-star treatment for your venison backstrap. Specials 454. 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 Coat venison with mixture and leave to marinate for a few minutes. 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. Saved by Hunter Angler Gardener Cook. I happened upon it again at an Italian restaurant in San Diego-uhhh-mazing! Five medications and a special “weight-gain” plan later, we happened to see Rachael Ray™ Nutrish® PEAK Open Range Recipe™ with Beef, Venison & Lamb at Target. Pavé of Venison with Blueberry and Port Sauce. Put cornflour into a small bowl, add 2tbsp of the stock and mix to a smooth paste. Just a city girl living in a country world. But nothing give you more connection with the land than a well-prepared meal straight from the forest and fields. In fact, Real U.S. farm-raised beef is always the #1 ingredient (Open Range Recipe which we buy) and PEAK is completely free of imported ingredients from China. Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. Then put the venison into the freezer bag and pour the remaining marinade over it. Privacy Policy   •   Contact Us   •   Warnings   •   FAQs   •  © 2020 National Rifle Association of America, Remington Model 700 American Hunter Rifle Project, Women On Target® Instructional Shooting Clinics, Volunteer At The Great American Outdoor Show, Marion P. Hammer Women Of Distinction Award, Women's Wildlife Management / Conservation Scholarship, National Youth Shooting Sports Ambassadors, NRA Outstanding Achievement Youth Award Presented by Brownells, National Youth Shooting Sports Cooperative Program. by Brad Fenson - Just before sauce is cooked, season steaks with black pepper. A good one to rustle up at the last moment. 1/2 cup orange juice 1-1/2 whole fresh blueberries. Put to the side. Preheat oven to 220°C. Balsamic Blueberry Sauce. Add blueberries and … Cut the potatoes into chunks and cook in a pan of boiling water for 10-15 minutes until tender. This easy sauce is just as good made with either fresh or frozen blueberries. Using your meat thermometer, check the meat’s temperature and it should be 160°F (71°C). Place the potatoes in a large saucepan of cold, salted water. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. Flip it over and move it to the side of the grill with the charcoal underneath it. 1/2 cup orange juice 1-1/2 whole fresh blueberries. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. Let stand to cool. The other advantage the FoodSaver® FM5200 has over freezer paper is that it keeps our venison fresh 5x longer and helps prevent freezer burn. For starters, it’s a simple-to-make sauce that you can hold hot leading up to dinner. Here are some of my favorites, along with the game I … 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 … While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. Take the garlic, onion, thyme, sage, balsamic vinegar and olive oil and put into a sauce pan. If you don’t have Rose Salt, you can use regular sea salt and if you can’t get your hands on fresh thyme and sage, dried will do. Combine brown sugar and malt vinegar in a medium sized saucepan, stir over low heat to dissolve sugar. If your freezer looks like mine, you’ve got deer meat and frozen blueberries piled up! balsamic or sherry vinegar 150ml red wine 250g fresh blueberries For the soured cream and dill mash. Ingredients 1 pack Silver Fern Farms Venison Roast 2 Tbsp organic olive oil 4 thyme. Heat a large saute pan over high heat and add the oil. The loin can be cooked whole or sliced into 1- to 1 ½-inch steaks. Heat the butter and oil in a large skillet over medium-high heat. Slowly add 150ml milk, stirring all the time until the sauce … Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. Approximately 3 tbsp. Specials 454. 1. Episode 8: Rosemary Venison Rack with Balsamic Blueberry Sauce Videos 72. Suffice it to say, I make it regularly and I like to keep my recipes fresh and original. Season the venison and fry … 1. Venison, or deer meat, is one of the leanest and healthiest meats around. Isn’t she such a beauty? The fact it contained venison piqued our curiosity (no pun intended). .30-06 Springfield: Is it Still the Best All-Around Big-Game Hunting Cartridge? 1. Venison Steaks With Blueberry and Port Sauce. Meat is to be prepared in a sizzling hot cast iron fry pan. Do not use anything to ... 2. 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. Take the meat and rub the rose salt into the flesh, sprinkling with pepper according to how much you like. Sear in batches so as not to overcrowd the pan, about 2-1/2 to 3 minutes per side for medium rare. 1 4-rib venison rack roast (trimmed, 400-450g) ½ cup panko breadcrumbs Crecipe.com deliver fine selection of quality Venison blueberry sausage recipes equipped with ratings, reviews and mixing tips. Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Ingredient 428. I prefer to cook the meat as one piece, as it will hold the juices better and make it more flavorful. In a bowl, stir water into cornstarch to make a paste; slowly add to simmering berries to thicken sauce. This is a Scandinavian version of this classic recipe that isn't too sweet. It just saves us a huge amount time! I use fresh blueberries, but frozen can work, too. Simmer on low, adding lemon juice through a strainer, mix then add the red wine. This scrumptious, fragrant, rich, and flavorful dish will give your guests something truly unique and memorable. 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. of lard or olive oil is required to grease the pan. Simmer until mixture is reduced and thick and syrupy. Cooks find it too gamey, too tough, or too much work to prepare. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. All opinions are mine alone. Blueberry Sauce for Venison Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Recipe: Venison with Blueberry Bourbon Sauce. Medium rare is ideal and anything done past medium will make meat tough. Meanwhile, add the blackberry-maple syrup to the drippings in the skillet and stir until combined, … Besides the fact Bella loves it, my favorite part is that a portion of proceeds help animals in need through Rachael’s Rescue®. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Add starch mixture to simmering berries. The second in our series using ethically sourced venison from Discovered Wildfoods: a BBQed eye fillet. 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. You don’t have to do this, but it removes some of the gamey flavor. Pour in the blueberry sauce … Set aside (the sauce can also be made ahead of time and re-warmed to serve). For the potatoes: Peel the potatoes and cut into 1-inch chunks. Turn to medium low and bring to a slight boil. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. The loin can be cooked whole or sliced into 1- to 1 ½-inch steaks. https://www.deerrecipes.online/venison-loin-with-blueberry-maple-sauce 1. 4 venison steaks. Cool browned venison racks in tin, then cover and chill. Prev Bookmark. Turn up the heat again, add the wine, and let it reduce by half. Melt the butter in a roasting tin and when foaming add the venison. To thicken the sauce, add corn starch and water and whip together with a fork. Pass the blueberry sauce through a fine-mesh strainer, discarding the solids, and set aside. For the soured cream and dill mash.