Popular Venison Recipes
| VENISON
STEAKS WITH BRANDY FLAVOURED SAUCE |
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| Description 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. |
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Ingredients Four Persons 4 Wild Venison Steaks 5 ml Olive Oil 30g Butter 100g Shallots 1 Sprig Parley 1 Bayleaf 150ml Red Wine 15ml French Brandy 400ml Beef Stock 150ml Cream Seasoning |
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Method 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. |
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| ROAST
VENISON HAUNCH WITH PORT SAUCE |
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| Description 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. |
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Ingredients Six - Eight Persons 1 Bone and Rolled Haunch of Venison 2 Carrots 2 Onions 1 Whole Garlic 4 Cloves 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 Seasoning |
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Method 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. |
