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Hunting Recipe: Glazed Venison Steaks

Kris Deer Hunting, Featured, Hunting Recipes Leave a Comment

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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.

[/x_raw_content][x_custom_headline level=”h2″ looks_like=”h4″ accent=”true”]Ingredients[/x_custom_headline][x_raw_content]

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

[/x_raw_content][x_custom_headline level=”h2″ looks_like=”h4″ accent=”true”]Directions[/x_custom_headline][x_raw_content style=”margin-bottom:40px;”]

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.

[/x_raw_content][x_feature_list][x_feature_box title=”Serving Suggestion” title_color=”” text_color=”” graphic=”icon” graphic_size=”60px” graphic_shape=”rounded” graphic_color=”#ffffff” graphic_bg_color=”hsl(31, 90%, 50%)” align_h=”left” align_v=”top” side_graphic_spacing=”20px” max_width=”none” child=”true” connector_width=”1px” connector_style=”dashed” connector_color=”#272727″ graphic_icon=”cutlery”]This meal can be taken on its own. But, if you prefer, you could serve it with steamed vegetablessuch as broccoli.[/x_feature_box][/x_feature_list][x_feature_list][x_feature_box title=”Nutrients Per Serving” title_color=”” text_color=”” graphic=”icon” graphic_size=”60px” graphic_shape=”rounded” graphic_color=”#ffffff” graphic_bg_color=”hsl(31, 90%, 50%)” align_h=”left” align_v=”top” side_graphic_spacing=”20px” max_width=”none” child=”true” connector_width=”1px” connector_style=”dashed” connector_color=”#272727″ graphic_icon=”tasks”]This glazed venison recipe is a good source of vitamins, including A, B group, C, E, and iron andzinc.[/x_feature_box][/x_feature_list][/cs_column][/cs_row][/cs_section][/cs_content]

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