Best Spiced Venison Steaks With Red Cabbage Confit And Red Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE



Spiced Venison Steaks with Red-Cabbage Confit and Red-Wine Sauce image

Categories     Sauté     Venison     Gourmet

Yield Serves 8

Number Of Ingredients 10

a 3 1/2- to 4-pound boneless loin of venison,* trimmed and cut crosswise into eight 4- to 6-ounce steaks, reserving any remaining for another use
2 tablespoons black peppercorns
2 tablespoons Szechwan peppercorns (available at Oriental markets, specialty foods, shops, and some supermarkets)
2 tablespoons dried allspice berries
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1/2 cup minced white part of scallion plus 1/3 cup thinly sliced scallion green
1 cup dry red wine
red-cabbage confit as an accompaniment
*available at many butcher shops, specialty foods shops, and some supermarkets.

Steps:

  • Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
  • In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.

RED-CABBAGE CONFIT



Red-Cabbage Confit image

Categories     Side     Vegetarian     Low Cal     Currant     Apple     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 12

8 cups thinly sliced red cabbage (about 2 pounds)
1 large onion, sliced thin (about 3 cups)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 dried allspice berries
2 garlic cloves, crushed
2 tablespoons olive oil
1 Granny Smith apple, peeled and grated coarse
1 cup dry red wine
1/4 cup red-wine vinegar plus additional to taste
2 tablespoons sugar
1/3 cup dried currants

Steps:

  • In a kettle of boiling salted water blanch the cabbage for 2 minutes and drain it. In the kettle, cleaned, cook the onion, the bay leaf, the thyme, the allspice berries, the garlic, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the cabbage, the apple, the wine, 1/4 cup of the vinegar, the sugar, and 3/4 cup water, and bring the liquid to a boil. Simmer the mixture, covered, stirring occasionally, for 30 to 35 minutes, or until the cabbage is tender, discard the allspice berries, and add the currants. Simmer the mixture, uncovered, stirring occasionally, for 10 to 15 minutes more, or until most of the liquid has evaporated, discard the bay leaf and the garlic, and season the confit with salt and pepper and the additional vinegar. The confit may be made 2 days in advance, kept covered and chilled, and reheated just before serving.

BLACKBERRY BRAISED RED CABBAGE WITH VENISON



Blackberry braised red cabbage with venison image

Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 12

1 tbsp butter
1 red onion , thinly sliced
1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
5 tbsp balsamic vinegar
3 tbsp soft brown sugar
1 tsp mixed spice
2 tbsp redcurrant jelly
4 venison steaks (about 175g/6oz each)
175g blackberry
2 tbsp crème de mure or crème de cassis (optional)
1 tbsp oil
mashed potato , to serve

Steps:

  • Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
  • Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
  • Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.

Nutrition Facts : Calories 385 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 32 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium

Related Topics