Best Rack Of Venison With Cran Currant Sauce Recipes

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MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES



Medallions of Venison with Port and Cranberries image

Categories     Berry     Game     Sauté     Fall     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 6

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Steps:

  • Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
  • Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
  • Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY



Roast Rack of Venison With Cranberry Chutney image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 cups dry red wine
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 loin rack of venison, 4 to 5 pounds, with the bones cracked to permit easy carving
1 cup dried cranberries
1/2 cup red wine vinegar
1/2 cup sugar
1 tablespoon chopped fresh ginger
1/2 teaspoon Chinese 5-spice powder
1/2 cup beef broth

Steps:

  • Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
  • Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
  • About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
  • Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
  • Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
  • Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
  • Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 31 grams

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY



Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy image

Categories     Berry     Roast     Dried Fruit     Venison     Winter     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 10

an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries (available in the spice section of supermarkets), crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries (available at specialty foods shops)
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

RACK OF VENISON WITH CRAN-CURRANT SAUCE



Rack Of Venison With Cran-Currant Sauce image

Number Of Ingredients 14

FOR THE MARINADE:
1/2 cup gin
1/2 cup apple juice
1/4 cup vegetable oil
2 teaspoons juniper berries, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 to 3 pounds rack of venison (1 rack), frenched
FOR THE SAUCE:
2 1/2 cups fresh cranberries
3/4 cup dried currants
2/3 cup granulated sugar
1 tablespoon grated orange zest or 2 teaspoons lime zest
vegetable oil

Steps:

  • TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Place the venison in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.TO MAKE THE SAUCE: In a medium saucepan combine the cranberries, currants, and sugar with 2/3 cup water. Bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3 to 4 minutes. Remove from the heat and stir in the orange zest. Allow to cool to room temperature before serving.Remove the venison from the bag and discard the marinade. Wipe off most of the marinade from the meat with paper towels. Lightly brush with the vegetable oil. Loosely cover the tips of the bones with foil to keep them from charring.Grill the venison, bone side down, over Indirect Medium heat, until the internal temperature reaches 145°F for medium rare, about 45 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 5 minutes. Cut the rack between the rib bones into individual chops. Serve warm with the cran-currant sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

VENISON WITH CRANBERRY-WINE SAUCE



Venison with Cranberry-Wine Sauce image

Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 4

Number Of Ingredients 11

1/2 cup dry red wine or nonalcoholic red wine
1 tablespoon Dijon mustard
4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive or vegetable oil
1/2 cup beef broth
1/2 cup dried cranberries
2 tablespoons currant or apple jelly
1 tablespoon butter or stick margarine
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
  • Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
  • Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
  • Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

Nutrition Facts : Calories 255, Carbohydrate 23 g, Cholesterol 100 mg, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

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