Cracked Black Venison Recipes

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VENISON STEAK WITH PORT SAUCE

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9



Venison steak with Port sauce image

Steps:

  • Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
  • Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
  • Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium

750g small potatoes , halved or quartered if some are large
2 tbsp olive oil
4 venison steaks
1 tbsp cracked black pepper
chopped parsley , to serve (optional)
zest 1 orange , removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick

CRACKED BLACK PEPPER VENISON JERKY

First time I have tried making Jerky. Everyone loved it and it wasn't that hard to make!! will be making it again next year!! I found this recipe on free venison recipes.com. they have others that look good too.

Provided by Ann McCue

Categories     Other Snacks

Number Of Ingredients 9



Cracked Black Pepper Venison Jerky image

Steps:

  • 1. Combine the marinade with the meat. allow to marinate for 24 hours.
  • 2. Remove from fridge and place the strips on paper towels. Gently squeeze as much moisture as possible out of the meat
  • 3. Preheat oven to 170 degrees
  • 4. Line the bottom oven rack with tin foil. Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack.
  • 5. LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy. when you bend the meat it should seperate but not break.
  • 6. Store in airtight container or resealable bags!!! ENJOY!! You can also make this jerky in your dehydrator. following the manufacture directions

5 pounds sliced venison. mine came out just right. not to thin and not too thick. make sure they are all the same thickness or as close as you can get so get done at the same time. next time i might partially freeze the meat before slicing.
MARINADE
1 c worcestershire sauce
1/4 c soy sauce
2 Tbsp canning salt
3 Tbsp fine grind black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 1/2 tsp mortons tender quick curing mix

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