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Pan-Roasted Venison with Creamy Baked Potato and Celeriac

A fantastic recipe from one of the best chefs around, Jamie Oliver!!  Enjoy!

Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the … ratio of potatoes in there so it tastes delish.  More

Pan-Roasted Venison with Creamy Baked Potato and Celeriac
Total Time:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Intermediate
  • Total Time:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Intermediate
Ingredients
  • 4 tablespoons butter, melted, plus a couple extra knobs, divided
  • 2 pounds potatoes, peeled
  • 1 small celeriac, peeled and halved
  • Sea salt and freshly ground black pepper
  • 1 pint heavy cream
  • 1 clove garlic, peeled and finely chopped
  • 1/2 a small bunch fresh sage, leaves picked and roughly chopped
  • 4 ounces freshly grated Parmesan, divided
  • 10 juniper berries, crushed with the side of a knife
  • 3 sprigs fresh rosemary, leaves picked and chopped
  • 2 .2 pounds venison loin in 1 large piece, trimmed
  • Olive oil
  • 1 bulb garlic, unpeeled
  • Water
  • 1 wineglass of good-quality red wine, like Pinot Noir
Directions

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.

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Posted by on January 27, 2014 in recipe, Wawang Lake Resort

 

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OH DEER! Finally a venison recipe!!

Now I know we don’t have much in the way for deer where we are…we have one heck of a healthy population of moose, bear, wolf and grouse though!!

I figured I shouldn’t be biased and just talk about what we have and share some fun ideas for what to do with what you may have 🙂  ENJOY!!  This is a magnificent recipe and one that will garner rave reviews even from those that don’t eat wild game…go ahead and serve it….I won’t tell them what it is either 😉

125-venison_osso_buco

Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia’s in Kansas City) gave us this hearty and delicious recipe.

 

VENISON OSSO BUCO 

SERVES 6

1 lemon
1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
1 medium carrot, peeled and shredded
1 celery stalk, chopped
2 bay leaves
4 cloves
1 sprig fresh rosemary
10 juniper berries
Salt
Freshly ground black pepper
6 8¿10-oz. venison osso bucco,
cut from the hind shanks
1/2 cup flour
1/4 cup vegetable oil
2 tsp. tomato paste
1 cup fruity red wine,
such as chianti
1 cup fresh carrot juice
6 plum tomatoes, peeled and crushed
2 cups hot chicken stock

1. Peel zest from oranges and lemon in wide strips with a vegetable peeler. Set the zest of 1 orange and lemon aside for sauce. Slice zest of other orange into narrow strips about 1/8″ wide and set aside for garnish. Remove and discard pithy membrane of 1 orange, then slice into segments and reserve for garnish. Juice second orange and set juice aside.

2. Heat olive oil in a large heavy pot with cover over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add carrots, celery, bay leaves, cloves, rosemary, and juniper berries, and season to taste with salt and pepper. Cook, stirring, until vegetables are light golden brown, about 15 minutes. Transfer to a bowl and set aside.

3. Meanwhile, generously season venison with salt. Dredge venison in flour until lightly coated, then shake off excess flour. Add vegetable oil to same pot and increase heat to medium-high. Add venison in a single layer and cook until well browned on all sides, about 10 minutes. Return vegetable mixture to pot, reduce heat to medium, stir in tomato paste, and cook until tomato paste begins to caramelize, about 6 minutes. Add wine and bring to a boil, scraping up any brown bits stuck to bottom of pot. Add carrot juice, reserved orange juice, and reserved wide strips of orange and lemon zest. Bring to a vigorous boil and cook until sauce has reduced and vegetables have softened, about 8 minutes. Add tomatoes, reduce heat to medium-low, and simmer, uncovered, for 30 minutes. Stir in hot chicken stock, partially cover pot, and simmer for 1 1/2 hours, or until meat is fork-tender.

4. Remove meat from pot when done. Strain sauce through a sieve, pressing on vegetables to extract liquid; discard solids. Return meat to pot with sauce and keep warm until ready to serve. Garnish with reserved orange segments and zest, and serve with polenta, if you like.

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Posted by on November 27, 2013 in hunting, recipe, Wawang Lake Resort

 

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