Pan Roasted Venison Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
• Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
• Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
• When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
• Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.

Steps:

• Preheat oven to 400 degrees F.
• Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
• Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
• Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

Steps:

• Venison and Squash Blossoms:
• Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.
• In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes.
• Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes.
• Note: corn pancakes can be made ahead and reheated in a moderate oven.
• For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
• Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.
• Heat a deep pot of oil or a fryer to 360 degrees F.
• As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels.
• Remove venison from oven and let rest for 5 minutes.
• Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace.
• In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.
• Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm.

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:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
• Preheat oven to 375 degrees F.
• Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
• Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
• Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.

Steps:

• Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
• Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
• Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
• Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
• Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
• Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
• Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
• Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• In a bowl mash potatoes with rest of ingredients.

Steps:

• Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
• Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.

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.

Steps:

• Preheat oven to 475 degrees.
• Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.
• Dump the ground meat on top of the chopped herbs, make a well, add egg.
• Sprinkle with salt and pepper.
• Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.
• Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.
• Place pan in oven and cook until desired temperature is reached.
• About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.
• Remove from pan, cover loosly for 5 minutes before serving.
• Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.
• Sautee until lightly browned.
• Deglaze with a couple dashes of veal stock and serve with burgers.