VENISON STEAK WITH PORT SAUCE RECIPE | BBC GOOD FOOD
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
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
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, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 2 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.27 milligram of sodium
MARINATED VENISON STEAKS RECIPE - NYT COOKING
“Thanksgiving here is about hunting rather than football,” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Total Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 870, UnsaturatedFatContent 58 grams, CarbohydrateContent 7 grams, FatContent 79 grams, FiberContent 1 gram, ProteinContent 34 grams, SaturatedFatContent 18 grams, SodiumContent 1920 milligrams, SugarContent 2 grams, TransFatContent 1 gram
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- The Navajo love their lamb and mutton, but back in the day – at the right times of the year – they’d also get out there and hunt things like elk, which they’d stew with wild juniper berries. What’s amazing for me is that thousands of miles away in Britain we were hunting deer for venison and stewing that with juniper too. I guess some combos are just brilliant, no matter where you live. Don’t worry if you can’t get venison, because stewing beef will also be delicious. Really nice served with some rice, beans, a jacket potato or flatbreads, or, if you’re a bit more traditional, some nice steamed greens. A humble but delicious stew.
- Dust a chopping board with 2 tablespoons of flour and a good pinch of sea salt and black pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 minutes to brown it. Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the knob of butter. Add a few tablespoons of water, give everything a good stir, then pop the lid on the pan and let everything steam for 4 to 5 minutes so the flavours really mingle together.
- Take the lid off so your meat and veg start to fry, and stir every so often for 5 to 10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches. Put the parsley leaves aside for later.
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