Best Medallions Of Venison With Bramble Jelly Or Blackberries Recipes

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

Steps:

• To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
• Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
• Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
• To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.

VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan and cook the venison for 5 minutes, turn and cook for a further 2-3 minutes.
• Lift the meat from the pan and leave to rest.
• Add the vinegar to the pan then add in the stock, red-currant jelly and garlic stir over high heat to blend. then add the blackberries and carry on cooking until they soften, Serve with the venison, mashed potatoes and vegetables of your choice.

VENISON WITH BLACKBERRY WINE SAUCE

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

VENISON MEDALLIONS WITH JUNIPER AND ORANGE

Steps:

• Make butter:
• In food processor, combine all ingredients and pulse until well combined. Transfer to large sheet of wax paper and roll into 5-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
• Make venison:
• In large glass baking dish, whisk together olive oil, orange zest, sage, pepper, and juniper berries. Add venison medallions and turn to coat. Let stand at room temperature at least 1 hour, turning meat occasionally.
• Over moderate heat, heat large heavy skillet until hot. Add 4 venison medallions and cook until undersides are well browned, about 3 minutes. Turn over and cook to desired doneness (thermometer inserted into center will register 120°F for medium-rare), about 2 to 3 minutes for medium-rare. Transfer to platter and cover loosely with foil. Repeat with remaining medallions, cooking 4 at a time. Slice log of butter into 8 coins. Divide medallions among 8 plates and top each serving with 1 coin. Serve immediately.