Pan Roasted Venison With Crushed Blackberry Ancho Chile Sauce And Sweet Potato Toasted Pine Nut Polenta Recipes

Steps:

• Heat the oil in a frying pan and cook the venison for 5 minutes, turn and cook for a further 2-3 minutes.
• Lift the meat from the pan and leave to rest.
• Add the vinegar to the pan then add in the stock, red-currant jelly and garlic stir over high heat to blend. then add the blackberries and carry on cooking until they soften, Serve with the venison, mashed potatoes and vegetables of your choice.

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Steps:

• To make the bread pudding, preheat the oven to 350°F. Spray the bottom and sides of a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Put the bread cubes on a large baking sheet, toss with the oil, and season with salt and pepper. Bake, turning once, until light golden brown, about 10 minutes. Remove from the oven and let cool.
• Melt the butter in a large deep sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the cabbage and cook for 2 minutes. Add 1 cup water, 1 cup of the wine, both vinegars, the sugar, 1/4 teaspoon cloves, and the currants and bring to a boil. Cook until the liquid is reduced by half, about 5 minutes. Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes longer. Transfer the cabbage with tongs to a bowl and let cool completely. Reserve the braising liquid.
• Combine the braising liquid and the remaining 1 cup wine in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until it reaches a sauce consistency (see page 250), about 10 minutes. Stir in the honey and season with salt and pepper. Set aside and keep warm.
• Put the cream, ginger, and pinch of cloves in a small saucepan and bring to a simmer over low heat. Remove from the heat and let cool slightly.
• Preheat the oven to 350°F.
• Whisk the eggs in a large bowl and slowly whisk in the warm cream. Season with salt and pepper. Add the bread cubes and cabbage to the custard mixture and stir to combine. Press on the bread to submerge it in the custard. Let sit for 15 minutes.
• Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake until the bread pudding is set around the sides but still slightly loose in the center, about 25 minutes longer. Remove from the oven and let sit for 30 minutes before serving.
• Preheat the oven to 425°F and place a baking sheet on the center rack of the oven.
• To cook the venison, heat 1 1/2 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Season both sides of 4 of the venison steaks with salt and pepper. Add the steaks to the pan and cook until golden brown and a crust has formed, 3 to 4 minutes. Turn over and cook for 1 minute. Transfer the steaks to a plate and repeat with the remaining 4 steaks and oil.
• Transfer the steaks to the heated baking sheet and roast in the oven until medium-rare, about 4 minutes. The meat will be red in the center. Remove from the oven and let rest for 5 minutes before slicing.
• Spoon some of the Concord grape sauce onto large plates and top with the sliced venison. Serve the bread pudding, drizzled with the reserved wine braising liquid, next to the venison. Garnish with parsley leaves and Concord grapes.
• CONCORD GRAPE SAUCE
• Bring the chicken stock to a boil in a medium saucepan over high heat and cook until reduced to 2 cups, about 20 minutes.
• Meanwhile, combine the grape juice, shallot, garlic, peppercorns, and thyme in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 1 cup, about 10 minutes.
• Pour the reduced chicken stock into the reduced grape juice mixture and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 15 minutes. Strain the sauce into a bowl. The sauce can be made 2 days in advance and stored in the refrigerator. Reheat before serving.

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.