Popular Venison Recipes
STEAKS WITH BRANDY FLAVOURED SAUCE
The name of this sauce will make you think that brandy has a large part to play but this classic spirit complements the Royal Game Venison Steak so well, it will impress your guests forever! Keep this recipe a secret from them, though.
4 Wild Venison Steaks
5 ml Olive Oil
1 Sprig Parley
150ml Red Wine
15ml French Brandy
400ml Beef Stock
Warm your pan, then fry the steaks in the olive oil until light brown. Set the meat aside to rest
Put the shallots into the same pan and cook slowly until soft.
Add the wine and reduce it to a third. Add the stock and reduce it to a third as well.
Add the brandy and the cream and cook the sauce until you it is to a creamy consistency, Season and pass the sauce through a wide mesh sieve.
Finish cooking the steaks in a warm oven for 7 minutes. Whick the melted butter into the sauce and serve immediately.
VENISON HAUNCH WITH PORT SAUCE
Port is a strong fortified wine used for cooking in kitchens throughout the worl because of it's flavoursome aroma. This sauce will complement any game.
Six - Eight Persons
1 Bone and Rolled Haunch of Venison
1 Whole Garlic
10 Juniper Berries
1 Bouquet Garni
5ml Olive Oil
10 ml of Red Wine Vinegar
550ml of Port
500ml Red Wine
700ml of Royal Game Stock or reduced game stock cubes
In a Pot Roast, cook the Venison Haunch on each side until light brown, then set aside to rest
Add the vegetables to the pot and cook them until nicely caramelised, stir in the vinegar until evaporated.
Add the Port until it has a syrupy consistency.
Add the red Wine and cook for 10-15 minutes until all the alcohol has evaporated. Add the stock and the meat.
Cook the meat for 20 minutes per kilo minimum, longer for well done.
After cooking set the meat aside to rest and pass the sauce through a large mesh sieve. Reduce the sauce to about a third, season and whisk the melted butter in. Serve immediately.