Best Roasted Venison Recipes

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE

Steps:

• To make the venison:
• Preheat the oven to 220 degrees F.
• Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
• To make the sauce:
• Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
• To make the cabbage:
• In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
• To make the potato noodles:
• Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
• Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
• To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY

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.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Steps:

• Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
• Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
• Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
• Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
• Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
• Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC

Steps:

• 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.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• In a bowl mash potatoes with rest of ingredients.

SLOW ROASTED VENISON

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.

ROASTED VENISON WITH FRESH CRANBERRY SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
• Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
• Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
• Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
• Preheat oven to 375 degrees F.
• Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
• Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
• Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.

ROASTED VENISON

Steps:

• Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
• Bring venison to room temperature, about 1 hour.
• Preheat oven to 450°F with rack in middle.
• Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
• Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

MAPLE-ROASTED RACK OF VENISON

Steps:

• Heat the oven to 400 degrees. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
• Set a roasting pan over medium-high heat and add the butter. When hot, brown the rack on all sides, then transfer to a plate. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
• Transfer rack to a cutting board and let rest for 10 minutes. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season sauce to taste with salt and pepper. Slice the venison and serve with vegetables and sauce.

PAN ROASTED VENISON WITH CRUSHED BLACKBERRY-ANCHO CHILE SAUCE AND SWEET POTATO-TOASTED PINE NUT POLENTA

Steps:

• Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
• Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
• Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
• Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
• Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
• Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
• Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
• Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.

PAN ROASTED VENISON WITH A TANGERINE AND ROASTED JALAPENO SAUCE AND SWEET ONION AND SAGE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
• Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
• Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

ROASTED RACK OF VENISON

Steps:

• Combine dry rub ingredients. Store unused portions for later use.
• Brush wing sauce over venison rack, and dust with dry rub mix.
• Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes.
• Preheat oven to 400 degrees F.
• On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute.
• Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs.
• After removing from oven, allow rack to rest 10 to 12 minutes before carving.

ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE

Steps:

• Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.
• To make the sauce poivrade:
• In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
• Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
• Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.
• To make the roasted venison:
• Preheat the oven to 450 degrees F.
• In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.
• To make the parsnip puree:
• Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
• To serve:
• In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
• Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.
• Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.
• Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.

ROASTED RACK OF VENISON AND POMEGRANATE SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
• Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
• Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.

LAVENDER ROASTED VENISON SWEET POTATO-CELERIAC PUREE AND SHERRY VINEGAR GASTRIC

Steps:

• Four Hours Prior: In a spice grinder, combine lavender, salt and pepper. Pulse 2 or 3 times only, to lightly grind together. Coat the venison generously with the lavender rub. Set aside in the refrigerator for at least 3 hours.
• 90 Minutes Prior: Preheat oven to 400 degrees. Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft. Set aside, but do not allow them to cool completely. While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac. Simmer the celeriac in salted water until very tender, test with a paring knife. Drain the celeriac and hold in a warm place while you peel the sweet potatoes. Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper. Hold the puree in a warm place until you are ready to serve.
• 45 minutes prior: In a heavy stainless steel pan, mix sugar and water. Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization. Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar. Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature. Cut the remaining sweet potato into a very fine angel hair. In a small, heavy stainless steel pan, heat the canola oil to 300 degrees. Carefully fry the sweet potato straw until crisp but not browned. Drain the straw well on paper towel, season with salt and set aside.
• 30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat. In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty. Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes. The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare. Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes.
• To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot. When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw.

PAN-ROASTED VENISON

Steps:

• To make the bread pudding, preheat the oven to 350°F. Spray the bottom and sides of a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Put the bread cubes on a large baking sheet, toss with the oil, and season with salt and pepper. Bake, turning once, until light golden brown, about 10 minutes. Remove from the oven and let cool.
• Melt the butter in a large deep sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the cabbage and cook for 2 minutes. Add 1 cup water, 1 cup of the wine, both vinegars, the sugar, 1/4 teaspoon cloves, and the currants and bring to a boil. Cook until the liquid is reduced by half, about 5 minutes. Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes longer. Transfer the cabbage with tongs to a bowl and let cool completely. Reserve the braising liquid.
• Combine the braising liquid and the remaining 1 cup wine in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until it reaches a sauce consistency (see page 250), about 10 minutes. Stir in the honey and season with salt and pepper. Set aside and keep warm.
• Put the cream, ginger, and pinch of cloves in a small saucepan and bring to a simmer over low heat. Remove from the heat and let cool slightly.
• Preheat the oven to 350°F.
• Whisk the eggs in a large bowl and slowly whisk in the warm cream. Season with salt and pepper. Add the bread cubes and cabbage to the custard mixture and stir to combine. Press on the bread to submerge it in the custard. Let sit for 15 minutes.
• Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake until the bread pudding is set around the sides but still slightly loose in the center, about 25 minutes longer. Remove from the oven and let sit for 30 minutes before serving.
• Preheat the oven to 425°F and place a baking sheet on the center rack of the oven.
• To cook the venison, heat 1 1/2 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Season both sides of 4 of the venison steaks with salt and pepper. Add the steaks to the pan and cook until golden brown and a crust has formed, 3 to 4 minutes. Turn over and cook for 1 minute. Transfer the steaks to a plate and repeat with the remaining 4 steaks and oil.
• Transfer the steaks to the heated baking sheet and roast in the oven until medium-rare, about 4 minutes. The meat will be red in the center. Remove from the oven and let rest for 5 minutes before slicing.
• Spoon some of the Concord grape sauce onto large plates and top with the sliced venison. Serve the bread pudding, drizzled with the reserved wine braising liquid, next to the venison. Garnish with parsley leaves and Concord grapes.
• CONCORD GRAPE SAUCE
• Bring the chicken stock to a boil in a medium saucepan over high heat and cook until reduced to 2 cups, about 20 minutes.
• Meanwhile, combine the grape juice, shallot, garlic, peppercorns, and thyme in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 1 cup, about 10 minutes.
• Pour the reduced chicken stock into the reduced grape juice mixture and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 15 minutes. Strain the sauce into a bowl. The sauce can be made 2 days in advance and stored in the refrigerator. Reheat before serving.

ROASTED VENISON WITH POACHED QUINCES IN A VANILLA ORANGE BROTH, SWEET AND SOUR CABBAGE AND A POMEGRANATE SAUCE

Steps:

• Preheat the oven to 375 degrees F. Place the sliced quinces in an ovenproof pan. Add the orange juice, vanilla bean, fennel seed, star anise, and sugar. Bring to a boil. Cover and put in the oven. Cook until when pierced with a small knife there is no resistance, about 20 minutes. Strain liquid into another pan and reduce by one-half. Set aside reduced liquid and quinces.
• Cabbage: In a medium size pan, melt 1 tablespoon butter. Add the red onions and sweat until soft. Add the cabbage and mix well. Let cook for 3 minutes, or until the cabbage has softened a bit. Deglaze with both vinegars and let reduce until dry. Add the port wine and reduce until almost all the port is gone. Add the red wine and reduce until just a little liquid remains. Season, to taste, and set aside.
• Venison Sauce: Heat a heavy-duty saucepan. Add the sugar and caramelize. Deglaze with vinegar and pepper. Reduce until almost all the liquid has evaporated. Add the port and reduce by 3/4, then add the red wine and reduce by 1/2. Add the stock and reduce until thick and syrupy. The sauce should coat the back of a spoon. Add the pomegranate molasses and bring to a boil. Remove from the heat and set aside.
• To finish: Preheat oven to 500 degrees F. Season venison steaks with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of olive oil and sear the venison on both sides. Place in the oven for 5 to 6 minutes. Remove from the oven and let rest over a wire rack.
• To serve: Reheat the quinces in the reduced orange juice with 1 tablespoon butter.
• Reheat the cabbage in 1/4 cup chicken stock and the remaining 3 tablespoons butter.
• Reheat the sauce and whisk in 1 tablespoon of butter, add the pomegranate seeds and season, to taste.
• Heat 6 large dinner plates and place a mound of cabbage in the center. Leave 3 pieces of quince on cabbage at equal distance from each other. Slice the venison into 3 pieces against the grain. Place the venison between the quinces. Nap the plate with the sauce. Sprinkle with chives and serve.

SLOW ROASTED VENISON HAM - FIESTA STYLE

Steps:

• 1. In the bottom of a roasting pan place onion slices evenly. Pour beef broth into pan.
• 2. Arrange cilantro evenly into pan.
• 3. In a small bowl add spices and stir to combine.
• 4. Sprinkle half of the seasoning mixture over venison.
• 5. Place seasoned side down into roasting pan.
• 6. Sprinkle the rest of the spices over venison. Place into 350 degree oven covered and roast until tender about 3 hours depending on the weight of your meat. Check every so often to make sure you have broth remaining. If you need to add more as necessary.
• 7. When venison is fork tender, remove from oven and pull apart with 2 forks.
• 8. Serve with fresh tortillas, salsa, and all of your favorite fixins. Enjoy!

ROASTED LEG OF VENISON BAYOU BLUE

Steps:

• Preheat oven to 400 degrees F. Season the roast well using thyme, basil, salt, pepper and hot sauce. In a large dutch oven, heat oil over medium high heat. Brown the venison well on all sides. Surround roast with mushrooms, onions, garlic, potatoes, muscadines and pine nuts. Pour in stock, one cup at a time, and bring to a rolling boil. Remove from heat, cover and bake until roast is tender, approximately one and a half to two hours. When done, remove roast and keep warm. Reduce the cooking liquid to a sauce consistency. If you prefer, thicken with a light roux (see roux techniques). Adjust seasonings if necessary. When ready to serve, slice venison roast and top with sauce.