Best Venison With Rosemary And Dried Cherries Recipes

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BRAISED VENISON WITH ROSEMARY AND SHIITAKE



Braised Venison with Rosemary and Shiitake image

Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

Provided by RUTHWARD

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h25m

Yield 4

Number Of Ingredients 15

2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
  • Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
  • If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES



Pan-Seared Venison with Rosemary and Dried Cherries image

Categories     Roast     Dried Fruit     Rosemary     Venison     Red Wine     Fall     Gourmet

Number Of Ingredients 11

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Steps:

  • Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
  • Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
  • Preheat oven to 450°F.
  • Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
  • Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
  • Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
  • Cut venison into 1/4-inch-thick slices and serve with sauce.

VENISON WITH ROSEMARY AND DRIED CHERRIES



Venison With Rosemary and Dried Cherries image

I found this on the internet whilst looking for recipes to use some dried cherries I bought on holiday-something I can't ever buy locally. I haven't made this but love venison, so I think I will.

Provided by JustJanS

Categories     Deer

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon fresh rosemary, chopped
2 teaspoons coriander seeds
3 cloves garlic, minced
2 tablespoons olive oil
2 venison loin, about 1 pound each
1/2 cup red wine
1/2 cup dried tart cherry
1 1/2 cups beef broth
1 cup water
2 teaspoons cornstarch
2 tablespoons honey
salt & freshly ground black pepper

Steps:

  • Using a spice grinder or mortar and pestle, combine rosemary, coriander seeds and garlic to make a paste, add 1 teaspoon olive oil.
  • Pat venison dry with a paper towel.
  • Divide paste in half and rub each tenderloin evenly with paste.
  • Cover and refrigerate for 20 minutes.
  • Heat oven to 450f.
  • Heat remaining olive oil in a heavy bottomed sauté pan over high heat.
  • Season venison with salt and pepper.
  • Cook tenderloins until browned, turning once, about 6 minutes.
  • Place venison in oven and roast until a meat thermometer inserted diagonally into centre registers 125°F (about 8 to 10 minutes).
  • Transfer meat to a plate and cover loosely with foil.
  • Add wine and cherries to the sauté pan over medium high heat, stirring with a wooden spoon to loosen any brown bits left on the pan.
  • In a small bowl combine beef broth, water and cornstarch.
  • Whisk into wine mixture and simmer until thickened, about 5 minutes.
  • Whisk in honey, season with salt and pepper.
  • Slice venison thinly and serve with sauce.

Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 151, Carbohydrate 19, Fiber 1.1, Sugar 7.3, Protein 2.6

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