Scandially
Well-Known Member
Lemon squeezed over thin slices of smoked venison & cracked black pepper. Mmmm
Which sauce goes best with venison?
- Thread starter bfltd0
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Magnificent 7
Well-Known Member
Maple syrup
shbangsteve
Well-Known Member
Juniper berries with port or red wine.
timbrayford
Well-Known Member
Lamb?
A bit of red wine to deglaze the pan is nice, after using butter to cook the steak.
Mustard or horseradish sauce adds a lovely kick.
Mustard or horseradish sauce adds a lovely kick.
If it’s simple steaks/ loin the I usually deglaze the pan with a glass of red, add a teaspoon of red currant jelly and handful of fresh/frozen brambles (blackberries) to soften and season. That’s it. Fruit doesn’t pair well with venison? Rubbish! Let your own tastebuds decide.
Tenderloins just get seared, bit of salt/ pepper, sliced and on a salad/ crusty baguette etc.
Haunches - boned out then butterfly barbecue with a nice rosemary/ garlic glaze. or slow cooked, bone in with carrots/ shallots/ cider.
Ribs - spare, barbecue sauce. Obviously.
Shanks - gods own cut. Slow stewed with veg.
Neck/ shoulder/ stew bits - stewed/ curried/ goulash/ tagine etc (the works is your lobster)
Trim - sausages/ burgers. Loads of examples on here.
Tenderloins just get seared, bit of salt/ pepper, sliced and on a salad/ crusty baguette etc.
Haunches - boned out then butterfly barbecue with a nice rosemary/ garlic glaze. or slow cooked, bone in with carrots/ shallots/ cider.
Ribs - spare, barbecue sauce. Obviously.
Shanks - gods own cut. Slow stewed with veg.
Neck/ shoulder/ stew bits - stewed/ curried/ goulash/ tagine etc (the works is your lobster)
Trim - sausages/ burgers. Loads of examples on here.
And that’s just when I’m cooking
Agreed. To cut through all the grease which venison doesn’t have
S
I make up a very thick stock with the bones, and freeze it in a cupcake tray, so I can pop out a few discs at a time.
2-3 of these melted in the pan with splash of red wine and a teaspoon of red currant jelly. So good I have to be stopped from just eating it all with a spoon.
2-3 of these melted in the pan with splash of red wine and a teaspoon of red currant jelly. So good I have to be stopped from just eating it all with a spoon.
Woodsmoke
Well-Known Member
I use this with my biltong. It lends a beautifully-subtle background sweetness that doesn't overpower the meat.
As for sauces, I like redcurrant, or horseradish as a condiment, (and even English mustard with cold roast venison on a sandwich!) and warm peppercorn sauce with rare loin and basmati rice is one of my favourite-ever meals. Very simple, but absolutely delicious. For venison steak, I often mix butter with garlic, salt, pepper, and sage, then freeze it and slice into discs. Popped onto a grilled or BBQ'd steak, it then melts and makes its own sauce.
Milk no sugar please
Well-Known Member
Red wine jus - like the little black dress for women, simple sleek and understated....
Make a truck load of it and then freeze down in small vac pouches and use as required. You can add what you want to the sauce (blackberries, winberries etc) once you have the base. Generally a tablespoon chucked into the cooking pan with a splash of something red that takes your fancy (never use wine you wouldn't drink) to make the pan jus with all that lovely flavour locked into the skillet.
Make sure you trim that stock well BEFORE you reduce it or you will end up with a fatty mess that splits, nobody is going to enjoy eating that. Also I wouldn't use venison bones (give them to your faithful hound instead) as your finished product will be cloudy. A clear sauce is whats required here so use beef and/or lamb bones instead. A good mixture of ribs and marrow bones will give the best results, roast them hot and long. Another crucial point is to not let the stock boil as it reduces, again you will end up with a cloudy finished product that isn't fit for purpose. Just be patient and let it simmer down slowly.
Make a truck load of it and then freeze down in small vac pouches and use as required. You can add what you want to the sauce (blackberries, winberries etc) once you have the base. Generally a tablespoon chucked into the cooking pan with a splash of something red that takes your fancy (never use wine you wouldn't drink) to make the pan jus with all that lovely flavour locked into the skillet.
Make sure you trim that stock well BEFORE you reduce it or you will end up with a fatty mess that splits, nobody is going to enjoy eating that. Also I wouldn't use venison bones (give them to your faithful hound instead) as your finished product will be cloudy. A clear sauce is whats required here so use beef and/or lamb bones instead. A good mixture of ribs and marrow bones will give the best results, roast them hot and long. Another crucial point is to not let the stock boil as it reduces, again you will end up with a cloudy finished product that isn't fit for purpose. Just be patient and let it simmer down slowly.
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Prunes boiled separately to a sauce and a small portion added to the plate.
All cuts, apart from the forequarters, are fried as 25.4mm steaks in extra virgin olive oil, onions, mushrooms and black pepper.
Remove ALL silver skin during butchery or your meat may well be tough.
All cuts, apart from the forequarters, are fried as 25.4mm steaks in extra virgin olive oil, onions, mushrooms and black pepper.
Remove ALL silver skin during butchery or your meat may well be tough.
London Jaeger
Well-Known Member
I have a really obession with the Waidmannsheil spice rub from Spicebar. Whilst this is a rub, not a sauce, I heavily season all of me venison steaks with this and would recomend it to anyone. Its the best seasoning I've ever had for venison. Link below to it -
It is fairly easy to get in Gemrnay and Austria and can be found online at a premium in the UK.
Spicebar Waidmannsheil, Wild-Gewürz & BBQ Rub in Bio Qualität (1 x 60g) : Amazon.de: Lebensmittel & Getränke
Amazon.de: Spicebar Waidmannsheil, Wild-Gewürz & BBQ Rub in Bio Qualität (1 x 60g) - Jetzt bestellen! Große Auswahl & schneller Versand.
www.amazon.de
It is fairly easy to get in Gemrnay and Austria and can be found online at a premium in the UK.
pete evans
Well-Known Member
1 leek, finely chopped
1 shallots, finely chopped
60g butter
1 rasher of bacon, chopped
½ bottle red wine
3tbs redcurrant jelly
400ml game/venison stock
300ml port
salt
crushed juniper berries
8. For the sauce, soften the leek, shallots and bacon in 30g of the butter. Next add the wine and redcurrant jelly. Reduce this to a syrup and add the stock, reducing by half again.
9. Finally, add the port before reducing it for the last time and, once it has reached a good consistency, finish it with the remaining butter. Season it to your taste and then strain it through a sieve.
this is a rosemary shrager recipe that she had to accompany a venison wellington. I make it in treble quantity and reduce to a thick syrup. I then freeze in ice cubes and defrost and dilute as necessary, if im making a casserole or a pie i will stick a cube or two in. pukka.
to make the stock i just roast the haunch bones with some stock veg and then cover with water and boil till you get a decent stock.
1 shallots, finely chopped
60g butter
1 rasher of bacon, chopped
½ bottle red wine
3tbs redcurrant jelly
400ml game/venison stock
300ml port
salt
crushed juniper berries
8. For the sauce, soften the leek, shallots and bacon in 30g of the butter. Next add the wine and redcurrant jelly. Reduce this to a syrup and add the stock, reducing by half again.
9. Finally, add the port before reducing it for the last time and, once it has reached a good consistency, finish it with the remaining butter. Season it to your taste and then strain it through a sieve.
this is a rosemary shrager recipe that she had to accompany a venison wellington. I make it in treble quantity and reduce to a thick syrup. I then freeze in ice cubes and defrost and dilute as necessary, if im making a casserole or a pie i will stick a cube or two in. pukka.
to make the stock i just roast the haunch bones with some stock veg and then cover with water and boil till you get a decent stock.
Robek1980
Well-Known Member
I season my venison with garlic powder, black pepper and ground coriander seeds. Before it goes on the grill I sear both sides in salted (rock salt) butter. Then once the meat is done i use the pan juice and add a big table spoon of heniz honey mustard and 3-4 table spoon of soured cream. Reduce and add back venison resting juices and reduce to a final think sauce. Works for me and my family.
Venison steaks, half pound butter in pan . Melt and add one pound recurrent jelly, salt and pepper to taste. When you have a boiling sauce put steaks in liquid. Turn heat up so steaks cook in liquid, wait for it to be sticky and caramelising. Then serve and eat accompanied by " Grass" (asparagus for the uninitiated) and a couple of bottles of good claret.
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