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Hunting Recipe: Glazed Venison Steaks

Kris Deer Hunting, Featured, Hunting Recipes Leave a Comment

Tender, earthy venison steaks are given a delectable coating of port and cranberry flavoured sauce with a crust of coarsely crushed allspice and juniper berries. It is grilled to perfection and served with a pureed root vegetable, the perfect balance to the tasty, well-seasoned meat.

Ingredients

Serves: 4

  • 500g swede (yellow turnip or rutabaga)
  • 500g large carrots
  • Salt and black pepper
  • 3 tbsp cranberry sauce
  • 1 tbsp port or red wine
  • 1 tbsp olive oil
  • 4 venison steaks, 125g each
  • 10 juniper berries
  • 1 tsp allspice berries
  • 2 tbsp butter
  • a handful of parsley, preferably flat-leaf to garnish

Directions

Preparation: 15 Minutes
Cooking Time: 15 Minutes

1. Prepare a kettle of water and put on to boil. While waiting, peel carrots and swede. Cut into bite-size chunks and put in a saucepan. Season with salt and pour boiling water to cover the vegetables. Bring to a boil and then simmer covered for 12 minutes or until tender. Drain and set aside.

2. Preheat the grill to high. Save 4 sprigs parsley for garnish, then chop the rest. Set aside.

3. Combine the cranberry sauce, port or wine, and the oil in a mixing bowl. Marinate the venison steaks by brushing half the mixture over the steaks. Reserving the rest of the sauce for later.

4. Place the juniper and allspice berries in a ziplock or polythene bag and crush with a rolling pin into a coarse grain consistency. Rub half of the mixture over the steaks, then season with pepper.

5. Grill the venison meats for about 8 minutes, sprinkling with a little bit of salt after 5 minutes. Turn the steaks and spread the rest of the cranberry sauce mixture. Sprinkle the rest of the ground up spices and more black pepper. Grill for another 5 minutes, then sprinkle with salt.

6. Put the boiled vegetables in a pan over low heat. Mash with the butter and season with black pepper to taste.

7. Serve the steaks with a side of the vegetable purée on individual plates. Garnish with chopped and sprig parsley.

  • Connector.

    Serving Suggestion

    This meal can be taken on its own. But, if you prefer, you could serve it with steamed vegetablessuch as broccoli.

  • Connector.

    Nutrients Per Serving

    This glazed venison recipe is a good source of vitamins, including A, B group, C, E, and iron andzinc.

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