Spicy chimichurri Five minutes Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. Venison Wellington. The great food writer Jane Grigson, in her Fruit Book, writes that the first real reference to a Cumberland-like sauce is in Hannah Glasse’s 1747 cookbook, The Art of Cookery Made Plain and Easy. This dish is delicious and is perfect for when you have guests or family over. You can serve this sauce with seared or grilled venison, elk or antelope meat. 2 carrots, peeled and chopped. And you need not restrict yourself to venison here. The addition of Port wine and meat stock to the sauce arrives by 1817, and the sauce as we know it now — with the addition of mustard and citrus — is fully formed by 1846. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. And while there is no one true recipe for Cumberland, it always has at least the following: You can certainly make Cumberland sauce on the side, or you can do as I do and make it as a pan sauce when you are done cooking. Serve with the sauce either over the meat or alongside. Venison can be tough, so tenderizing cuts of meat with a mallet, then breading, battering, and frying can yield a chicken-fried style venison steak. Teriyaki sauce would not be appropriate when making a Mexican menu, for example, nor would a marinara go with stir fry. Succulent and tender, Waitrose venison has … Venison is a wild meat, so even the best sauces will not change the fact that the flavor and texture is unique. Add the onion, celery, … Toss the Add venison back into sauce, or plate venison and spoon sauce on top. Another simple sauce that goes well with venison is a combination of salt, black pepper, powdered garlic, Worcestershire sauce, wine, and sugar. A good chef would add a knob of butter at this stage, to give the sauce a nice glaze. Turn heat to medium-high and melt 30g of butter in pan. 2 venison haunch steaks For the red wine sauce (makes around 600ml) 1tbsp sunflower oil Half carrot, peeled and chopped into chunks Half onion, peeled and chopped into chunks Half leek, chopped into chunks 1 stick of celery, chopped into chunks 2 cloves of garlic, chopped 1tsp coriander seeds, crushed venison meatballs with berry sauce. Learn about a little known plugin that tells you if you're getting the best price on Amazon. Ready in: … I’ve tried several. Taste and season. Add the beef stockpot and redcurrant jelly to the pan, mix until smooth and allow to bubble for a few minutes to create a thick sauce. You'll quickly pan-sear venison steaks and serve with a silky blackberry sauce. Thank You Lord for the Back Straps! Let this boil furiously until it is reduced by half. Add in the thyme, garlic and butter. By Hank Shaw on December 16, 2012, Updated May 17, 2020 - 43 Comments. Taste and taste again. Remove steaks and cover with foil to keep warm. 1 x large venison roasting joint. Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! That's why béarnaise goes so well with it. Cumberland Sauce Probably the most classic wild game sauce there is, this tangy, rich sauce goes well with any dark meat, especially venison, duck, goose or bear. Sieve the sauce and reduce it some more. Venison at it's best should be served at med-rare. Amazon Doesn't Want You to Know About This Plugin. Personal preference also plays a major role into the selection of sauce, especially if hot or spicy sauces are disagreeable or unpleasant to diners. Turn down the heat and add the chocolate, stirring until melted. For the BBQ sauce, I prefer hickory flavored. It is one of my all-time favorite sauces for a simply seared duck breast, wild or domestic. Stir well so pan juices, mushrooms and cream are mixed thoroughly. Mix thoroughly and heat sauce throughout. You would be surprised how easy it is to find red currant jelly in supermarkets. The sauce choice is often not as important as the preparation that goes into the venison. Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Serves: 2-4 A good barbecue sauce hits all these notes, as does all proper Vietnamese food. Filed Under: Cooking Basics, Featured, Northern European, Recipe, Venison, Wild Game. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. 2 tbsp oil for frying. 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