VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
Steps:
- Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
- Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
- Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
VENISON AND BEAN BAKE
Make and share this Venison and Bean Bake recipe from Food.com.
Provided by David04
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook onions and ground venison in large covered oven safe pot until meat browns and onions are tender.
- Drain any fat.
- Add beans, brown sugar, sauces and salt. Mix well.
- Bake for 1 hour and serve.
Nutrition Facts : Calories 217.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 47.4, Sodium 548.4, Carbohydrate 25.9, Fiber 5.5, Sugar 9.5, Protein 17.7
VENISON AND BEANS
I haven't actually tried this recipe yet. Found it on the Taste of Home website. Hunting season is fast approaching and I need to find new ways to fix venison.
Provided by ltlmishu
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.
- Stir in remaining ingredients.
- Transfer to a 2-qt. baking dish.
- Cover and bake at 350° for 35-40 minutes or until heated through.
VENISON AND BEANS
"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.
VENISON WITH MUSHROOM GRAVY ROAST
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Provided by CHEF-BOY-I-BE
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
- Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
- Preheat oven to 350°F.
- After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
- Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!
VENISON STEAKS WITH WILD MUSHROOM SAUCE
Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper
Provided by Barney Desmazery
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
- In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.
Nutrition Facts : Calories 535 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 0.6 milligram of sodium
VENISON WITH MUSHROOM-WINE SAUCE
Steps:
- 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
- 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
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