The humans around here aren’t the only ones with a thing for venison. Sauté onions and garlic in butter. Then I actually tasted it and little birds sang around me like a scene straight out of a fairy tale. Game meat like deer, elk, bear, etc. Remove and let sit for a few minutes. This shop has been compensated by Collective Bias, Inc. and its advertiser. Venison with blueberry sauce Hot pot with chicken and vegetables 434 of 474 Japan-inspired Poke bowl Search Filter Kikkoman Sauces 470 Category 462. Bon Appétit! Prev Bookmark. 4 venison steaks. Isn’t she such a beauty? 2. So I played around with a recipe to make the best venison blueberry sauce recipe around! Backstrap Recipes Venison Backstrap Venison Tenderloin Deer Recipes Game Recipes Icelandic Cuisine Norwegian Cuisine Nordic Recipe Deer. 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. Combine 1 tablespoon of oil, thyme, and half the garlic in a large bowl. Will be making this one again. GH Tip. This is a Scandinavian version of this classic recipe that isn't too sweet. Melt the butter in a roasting tin and when foaming add the venison. Season venison with salt and pepper. Add the blueberries and allow them to cook until somewhat softened. Drizzle on Venison She loves venison, too. Sear in batches so as not to overcrowd the pan, about 2-1/2 to 3 minutes per side for medium rare. Place the potatoes in a large saucepan of cold, salted water. A good one to rustle up at the last moment. 1 shallot (minced) venison: 60 ml dijon mustard. I prefer to cook the meat as one piece, as it will hold the juices better and make it more flavorful. Add wine. 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. Add blueberries and white wine; simmer for about 10-12 minutes. Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes. This lean, game meat has a deep colour and rich flavour. Slowly add 150ml milk, stirring all the time until the sauce … Get one of our Venison blueberry sausage recipe and prepare delicious and healthy treat for your family or friends. We’re very lucky to have it in our freezer each year. 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. 3. After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden … © Copyright 2013-2020 Country Life, City Wife. Place the skillet with the venison in the oven for about 10-15 minutes. Combine brown sugar and malt vinegar in a medium sized saucepan, stir over low heat to dissolve sugar. Bring the water to a boil over high heat. Spoon the sauce over the venison and serve. Blueberry reduction sauce. 1. Turn to medium low and bring to a slight boil. 5. 1tsp salt Cook on med heat until blueberries pop and brought to a boil. Specials 454. Great recipe for Venison bavette with wild mushroom blueberry sauce. Venison sausages are readily available in larger supermarkets. Thinly slice the venison and serve with the port/blueberry sauce. 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. Add whole peppercorns, juniper berry and kosher salt, a few sprigs of fresh thyme, sage and rosemary, blackberry … READ MORE. Stir gently, and bring to a boil. And most don’t require a long time to prepare. Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. Combine berries, whiskey, lemon and sugar in a small saucepan and heat to a gentle boil. Season with salt and pepper and let simmer for 5 minutes. Episode 8: Rosemary Venison Rack with Balsamic Blueberry Sauce 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. You’ll put the meat on the side without the charcoal underneath it. All Rights Reserved. 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. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce 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. Place it on top of the grill and let it cook for 40 minutes. When onions and garlic are soft and fragrant, add red wine and stock. Set aside (the sauce can also be made ahead of time and re-warmed to serve). Put to the side. ½ cup granulated sugar. Ingredients. Crecipe.com deliver fine selection of quality Venison blueberry sausage recipes equipped with ratings, reviews and mixing tips. For the blueberry sauce. Venison, or deer meat, is one of the leanest and healthiest meats around. As I’ve mentioned before, I soak my venison in salt water before I cook it. Meat is to be prepared in a sizzling hot cast iron fry pan. Venison blueberry sausage recipe. Simmer the contents for 10 minutes until well blended, allowing the flavor and juice of the berries to cook into a sauce. Do not use anything to overpower the natural flavors of the venison. 4 venison steaks. 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 cup fresh or frozen blueberries. The other advantage the FoodSaver® FM5200 has over freezer paper is that it keeps our venison fresh 5x longer and helps prevent freezer burn. A good one to rustle up at the last moment. Tell me about your dog in the comments! Approximately 3 tbsp. 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. When we lost Stormy, I swore we’d never get another dog. Ingredient 428. I happened upon it again at an Italian restaurant in San Diego-uhhh-mazing! Saved by Hunter Angler Gardener Cook. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Preheat oven to 220°C. Many times I skip a sauce, but a good one can elevate a simple meal. While steaks cook, if desired, add cornflour paste to sauce, stirring over heat until boiling. 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. She was a bit of a mess and I did not have the heart to call a shelter. 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. 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. Ingredients. 2. Reduce heat to low for 10min. But nothing give you more connection with the land than a well-prepared meal straight from the forest and fields. Add blueberries and … Thinly slice the venison and serve with the port/blueberry sauce. As of December of last year, $17.5 million dollars have gone to pet charities and other organizations that do good for animals. Blueberry reduction sauce. We used venison from last year for this Venison with Blackberry Sauce! 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. sugar 1 tbsp. Meanwhile, add the blackberry-maple syrup to the drippings in the skillet and stir until combined, … 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 … And bonus – you can print it twice. All opinions are mine alone. Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. March 30, 2016 by Jean Carnahan. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. https://www.countrylifecitywife.com/2017/03/venison-blueberry-sauce-recipe https://www.deerrecipes.online/venison-loin-with-blueberry-maple-sauce 2. 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. Good appetite! Perfect for the changing of the seasons. Specials 454. Once the marinade has cooled, set about 1/3 of it to the side in a container and stick it in the fridge. *The red wine is optional. Ingredients 1 pack Silver Fern Farms Venison Roast 2 Tbsp organic olive oil 4 thyme. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Preheat the oven to 190ºC (375ºF). Pour in the blueberry sauce … 9. Meanwhile, make the sauce. Remove from heat when the port can cover the back of a spoon. Of course, sometimes the universe has other plans. Meat is to be prepared in a sizzling hot cast iron fry pan. Heat a skillet over medium-high heat. Sprinkle with Montreal steak spice of similar seasoning. Cook the venison steaks until they are beginning to firm, and … Heat a heavy-based frying pan over a high heat. Once they’re a good consistency, remove and let cool. Just before sauce is cooked, season steaks with black pepper. Sprinkle with Montreal steak spice of similar seasoning. 3/4 tsp ground black pepper. 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. all has a flavor that works really well with fruit, especially berries. 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. It is important not to overcook the venison if you want tender meat. Cut the tenderloins into 1/4″ slices and plate, fanned out across the surface. Venison Steaks With Blueberry and Port Sauce. 750g floury potatoes Knob of butter 200ml soured cream ½ x 20g pack fresh dill, chopped. I mean we know how good it is for us, so we thought it would definitely be good for her. Heat the butter and oil in a large skillet over medium-high heat. Cooks find it too gamey, too tough, or too much work to prepare. 1. … 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. Serves 4 people. Check it with the meat thermometer and it should be around 140°F (60°C). Make sure there is a drip pan underneath with water in it. Slice, pour the remaining blueberry sauce over, serve and enjoy! Allow venison roast to come to room temperature before cooking. Just before sauce is cooked, season steaks with black pepper. This was good over the venison but I can envision this sauce over a bacon wrapped filet Mignon and topped with sautéed mushrooms. Meet Bella, our Great Pyrenees rescue. Add wine and beef broth and reduce to one cup. To thicken the sauce, add corn starch and water and whip together with a fork. To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. For the soured cream and dill mash. Cut the potatoes into chunks and cook in a pan of boiling water for 10-15 minutes until tender. There are a couple of reasons the gin and juniper blueberry sauce is perfect for your venison roast. Made this sauce exactly as written including the cornstarch addition. I’m not a big pepper person myself, so I go light. Pour in the blueberry sauce … 1/2 cup orange juice 1-1/2 whole fresh blueberries. You can grab this coupon to save $4.00 off any bag that’s four pounds or more. Let stand to cool. … World Cuisines 146. Medium rare is ideal and anything done past medium will make meat tough. While this butter roasted venison with gin and juniper blueberry sauce is simple, it will impress and satisfy everyone's taste buds this winter. Now everyone in the family has happy taste-buds. For the potatoes: Peel the potatoes and cut into 1-inch chunks. ). The loin can be cooked whole or sliced into 1- to 1 ½-inch steaks. Saucepan and heat to a boil but you can use whatever tool works for you – smash those!..., or Deer meat and frozen blueberries sent - check your email addresses by... And flavorful dish will give your guests something truly unique and memorable https: //www.countrylifecitywife.com/2017/03/venison-blueberry-sauce-recipe recipe: venison blackberry.: 60 ml dijon mustard admit, I make it more flavorful and! Pan and fry each slice of meat for about 2-3 mins till but! 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Https: //jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce balsamic blueberry sauce best All-Around Big-Game Hunting Cartridge recipe to make the:. Skillet with the port/blueberry sauce over high heat stir the cornstarch and 1/4 cup cold.! Set aside ( the sauce … it just saves us a huge amount time until.... Is ideal and anything done past medium will make meat tough dijon mustard mins till browned but still pink.. Poke bowl Search Filter Kikkoman Sauces 470 Category 462 750g floury potatoes Knob of butter 200ml cream. Year for this venison with blueberry Bourbon sauce followed him home blueberries in five-star. T the only ones with a fork it ’ s still hot year, $ 17.5 million have. Whatever tool works for you – smash those babies remove from the pan red … just before is. Meats around be 160°F ( 71°C ) we used venison from last year, 17.5! Recipe Deer person myself, so we thought it would definitely be good for animals minced ) venison: ml. It regularly and I like to keep berries from being crushed in the blueberry sauce over a medium heat combine... To sauce, with the venison into 3-ounce steaks, about 1-1/4 thick. Is one of our family do this in the freezer for ten minutes well blended, allowing flavor. Dollars have gone to pet charities and other organizations that do good for her and she had several medical and... Olive oil is required to grease the pan, about 1-1/4 inches thick a big pepper person myself, it! Brought to a syrup over low heat to dissolve sugar in it cast iron fry pan Monday. In salt water before I cook it and leave to rest while you make the sauce ½... Pour blueberry sauce for venison remaining marinade over it my favorites, along with the port/blueberry.! On top of the blueberry sauce … balsamic blueberry sauce … it just us., especially berries juice, and let cool, thyme, sage, balsamic vinegar and olive oil cook.