Which sauce goes best with venison?

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bfltd0

bfltd0

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So the freezer drawers are full of different cuts of roe buck.

What does the SD massive use as a sauce to bring out the flavour of the meat? Or do you prefer it unadorned?

And are there different sauces you prefer for different cuts?

And if you make your own sauce, could you provide the recipe please?
 
Rowan jelly and a little red wine to deglaze the roasting dish or frying pan. "Simples" is good! Red currant is too sweet, bramble too fruity but if roasting a haunch then a little flour to thicken the fat and jelly and wine to dissolve the jelly (plus a very small amount of water from any green veg') forms a sauce like gravy for a roast, or if done in the frying pan (saddle medallions and fillets) forms a perfect sauce. I am not a "wet eater" and abhor most gravies but I love such sauces. Go and enjoy! If you've got good meat then keep it simple. The folk on SD have access to some of the very best; do not overcomplicate something which is so intrinsically tasty in its own right.
 
Thanks for the replies so far - keep 'em coming!

We had backstrap and haunch steak tonight and mrs bfltd0 served them tonight devoid of any accompaniments.

They were lovely and tender, and I agree the flavour of venison can stand on its own two feet, but I do admit to having experimented with redcurrant jelly in the past.
 
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Rich Redcurrant Jelly 220g - Tracklements

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Home made blueberry sauce.

Chop 6 shallots and a couple of garlic cloves and fry until soft. Add a glass of red wine and boil to reduce by half. Add 200g blueberries and simmer for 5 mins. Take of the heat, add a big knob of butter and jiggle to melt.

Meanwhile drink the rest of teh red wine....
 
quince jelly is pretty good, venison stock gravy allways a winner, chilli and choc quite popular, shallot butter with rump steaks, gravy with chopped bone marrow
 
I just make it up as i go along, but one i did do that i liked was.

Deglaze the pan with 1/2 cup of Jack Daniels (can't stand the stuff generally). Boil off the alcohol and scrape the pan with a plastic spatula.
Spoon full of Honey.
Spoon full of Dijon Mustard.
Spoon full of a jellied fruit preserve (Cranberry works).
A handfull of lose Blueberries.

Let the sauce simmer while the Venison rests in a warming drawer of a warm over (50 c) for 8 mins or so.
Pour the juice from the plate into the pan and serve.

Tried a chocolate sauce as it is on all the TV programs.
Disgusting.
 
sh1kar said:
I don’t get all the sweet fruity jelly sauces? You would never do that for beef. For sure poultry. Not red meat. IMHO
S
Click to expand...
You beat me to it, what next a venison strudel with whipped cream?

I like a nice aujus with garlic, a thickened French onion soup, anything horseradish. If I have time a bernaise sauce is quite nice, and a Greek tzaziki can also go well (especially if I have kabobed the meat) Someone also mentioned chimicurri as well, another winner.

And if feeling like I want a bit of bloat, southern chicken fried steak (think schnitzel) smothered with sausage gravy.
 
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