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Always looking for a new good Venison recipe to try out. Post your favorites here. Here's one of mine:
Bash up the thyme and juniper berries in a pestle and mortar with a good pinch of salt and pepper. Loosen with 2 good lugs of olive oil (I normally add a dash of Gin into the mix at this point for extra flavor![[smile]](/xen/styles/default/xenforo/smilies.vb/001.gif "Smile [smile]")
). Pat the venison dry, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides. Remove it from the pan when it's cooked to your liking and allow it to rest on a plate for 4 minutes, covered with tinfoil.
Reduce the heat under the pan and add a good lug of oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.
Slice the venison into .5"-1" inch slices and serve with steamed broccoli or some other good greens. Add the meat's resting juices to the sauce and spoon over the venison. Absolutely fantastic!
- 1 small handful fresh thyme, leaves picked
- 5 dried juniper berries
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1.5lb quality venison loin, trimmed
- 4 shallots, peeled and finely sliced
- 1 clove garlic, peeled and finely sliced
- 1 glass red wine
- 1/2lb fresh blueberries
- 2 large knobs butter
- Broccoli (or other greens)
Bash up the thyme and juniper berries in a pestle and mortar with a good pinch of salt and pepper. Loosen with 2 good lugs of olive oil (I normally add a dash of Gin into the mix at this point for extra flavor
). Pat the venison dry, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides. Remove it from the pan when it's cooked to your liking and allow it to rest on a plate for 4 minutes, covered with tinfoil.Reduce the heat under the pan and add a good lug of oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.
Slice the venison into .5"-1" inch slices and serve with steamed broccoli or some other good greens. Add the meat's resting juices to the sauce and spoon over the venison. Absolutely fantastic!
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