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Venison steaks in Madeira chestnut sauce recipe

Venison steaks in Madeira chestnut sauce recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

My uncle, Joe, had a tradition of serving us this venison. It is truly delicious.

9 people made this

IngredientsServes: 4

  • 170g chestnuts
  • 1 tablespoon butter
  • 85g chopped onions
  • 65g chopped carrots
  • 3 tablespoons plain flour
  • 375ml beef stock
  • 1/2 bay leaf, crumbled
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 4 tablespoons Madeira wine
  • 2 (170g) venison steaks (about 3cm thick)

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas 6. Slice the skin to allow steam to escape. Place the chestnuts in a baking tin, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop.
  2. Melt butter in a large frying pan over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the stock, and season with bay leaf, salt and pepper. Simmer for 15 minutes.
  3. Preheat the oven's grill, and position a rack 10cm below the heat source. Place the venison steaks in a grill pan. Cook 5 minutes on each side. Transfer to a hot platter.
  4. Strain the solids from the stock mixture, and return the liquid to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)

by OCEANVIXEN79

This turned out great! My husband raved about it, he even ate the strained carrots and onions as a side. I burnt the chestnuts so I left them out and could not find Madeira wine in time, so I substituted 3T sherry + 1T brandy.-25 Dec 2004

by WISEREADER

I stuck fairly close to the recipe except I braised the venison in a frying pan and used a touch of garlic. It turned out quite well.-01 Dec 2010

by LAdeLancey

I followed this recipe exactly except I substituted the venison with beef as I do not like venison. It was amazing, I just cooked it a couple nights ago and my family is already bugging me to make it again! Thank you for posting this and showing me something we ALL like!!-17 Dec 2008


Three Great Sauces for a Venison Roast

Great sauces are like an insurance policy for venison roasts , which can easily overcook or dry out. Beyond their ability to rescue, however, is the power to elevate. Here’s a trio of sauces for venison that do just that: a classic port-based Cumberland sauce, imported from England a Cuban-inspired mojo sauce for some unlikely but delicious tropical flavor and a flamed gin sauce that’s just about as much fun to prepare as it is to eat.

The Classic: Cumberland Sauce
(top fork in above photo)

Ingredients:
-1 orange
-½ lemon, juiced
-1 cup ruby port
-2 Tbsp. red currant jelly
-¼ tsp. ground ginger
-Salt and freshly ground pepper, to taste

Remove the zest from the orange and reserve. Juice the orange, and combine the juice in a small saucepan with the zest, lemon juice, port, red currant jelly, and ginger. Bring to a boil over medium heat, then reduce the heat to a simmer. Simmer for about 10 minutes, or until the wine has reduced and the mixture is glossy and syrupy, and easily coats a spoon.

The Curveball: Garlic and Cilantro Mojo Sauce
(middle fork in above photo)

Ingredients
-1 bunch cilantro, washed
-4 cloves garlic, peeled and roughly chopped
-1 tsp. salt
-¾ cup extra-virgin olive oil
-Sherry or red wine vinegar, to taste

Trim the thicker stems from the cilantro. Add the thinner stems and leaves to a blender with the garlic and salt. Process the mixture while slowly pouring in the olive oil. If the mixture is too thick, add a few tablespoons of water and pulse to combine–the mixture should be thick, but still pourable. Season to taste with a teaspoon or two of vinegar.

The Showstopper: Flamed Gin Sauce
(bottom fork in above photo)

Ingredients
-6 juniper berries
-½ cup red wine
-About 1 cup venison stock, or pan juices and/or chicken stock
-1 Tbsp. butter
-2 shallots, minced
-¼ cup gin
-Salt and freshly ground pepper, to taste

1. Crush the juniper berries with the flat side of a knife and add them to a small saucepan with the red wine. Cook over medium heat until the wine has reduced to a syrupy consistency. Add the stock, and continue to cook until the stock has reduced as well. Reserve.

2. Melt the butter in a saute pan over medium-high heat and add the shallots. Cook for about 2 minutes, or until the shallots are soft and golden.

3. Proceed with caution: Remove the pan from the heat and add the gin. To ignite it, you can either return the pan to the stove and tilt the pan (gas stoves only) or light the mixture with a long-handled match. Stand back the flames will be high. Once they have subsided, stir, and continue to cook until most of the gin has evaporated. Add the reserved wine-and-stock mixture, and cook until it coats a spoon. Drain the sauce through a fine-mesh sieve to remove the shallots, salt and pepper to taste, and return to the saucepan to keep warm.


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Venison Steaks with Black Currant Sauce, Chestnut Puree, and Cranberry Relish


Venison steaks in Madeira chestnut sauce recipe - Recipes

• 1 tbsp. unsalted butter
• 2 tbsp. corn oil
• 1-1/4 lb. onions, peeled and sliced thin (see onion prep)
• 1/2 lb. Emmenthaler cheese, grated
• 1/2 lb. Gruyere cheese, grated
• 10 c. chicken stock
• 1-2 cloves garlic, peeled, crushed, and chopped
• 1/4 tsp. ground black pepper
• Salt to taste
• 1 French baguette, cut into 36-48 slices

Mix the grated cheeses together and set aside.

Add the stock and garlic to onions. Boil gently, uncovered, for 20 minutes. Push the soup through a food mill, and add pepper and salt.

Preheat oven to 400°. Arrange bread slices in one layer on a cookie sheet and bake for 8-10 minutes. Place 6-8 slices in each of 6 12-oz. bowls and arrange bowls on a cookie sheet.

Turn oven up to 425°. Sprinkle 2 tbsp. of cheeses on top of bread and fill bowls to the rim with soup. Sprinkle 1/2 c. of cheeses on top of the soup, making sure it covers the soup and touches the entire inside edge. Bake for 30 minutes until cheese is melted and browned. Serve.

Claudine comments.
"Onion soup is a staple in France, and there are about as many different variations for onion soup as there are for meatloaf."

View Winter Recipes: 1 | 2 | 3 | 4

Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin

Wines
• Legacy '96
• Broadbent 5-Year-Old Reserve Madeira


Venison Recipes

This is the prime joint on a deer and the quickest to cook. Even the whole saddle will take little time to roast because of the bone running through it conducting the heat to the centre. Quicker still is to cut the saddle into individual cutlets, which can be fried or grilled, or remove just the eye of the loin to cook like fillet steak – either in individual pieces or, in the larger species, as you would for Beef Wellington.

Roast Saddle of Roe or Fallow Deer with Medlar Jelly

1 saddle of Roe of Fallow Deer (this will weigh about 4lb)

12-18 thin slices of dry-cured streaky bacon or pancetta

Good stock – chicken or veal for preference

Trim all the skin, sinew and membrane from the saddle so that the flesh is exposed. Fold the two flaps of tougher meat (called the aprons) under the joint to protect the fillet. Oil and season the top then cover with slices of streaky bacon.

Weigh the joint and calculate 8 minutes per pound. This should give you a medium-rare, pink meat but you can adjust it by 2 minutes either way for rare or well done. Leave the meat at room temperature whilst you heat the oven as high as it will go (240°C/Gas mark 9).

Seal the joint at this high temperature for 10 minutes and then lower the heat to 180°C/Gas Mark 4 for the remainder of the cooking time.

Remove to a warm place (no more than 75˚C) to rest for half an hour before serving remembering that the meat will continue cooking a little during this time so don’t worry if it appears a little under-done when you remove it from the oven.

Make a sauce in the pan in which the joint has been roasted. De-glaze first with a rich red wine, and then add the stock and a tablespoon of medlar or rowan jelly. In the absence of either of these you can use redcurrant jelly, but it does not have quite the degree of astringency that you find in medlar or rowan, so perhaps use a little less. Serve additional jelly at the table.

Fried Venison Loin Chops or Steaks with Pontack Sauce

The best way to test how the meat is cooked here is by touch – if it feel spongy the meat is still very rare, some resistance is perfect. Heat a dry heavy based frying pan until it is really hot. Sear the meat briefly on both sides and then season with salt and pepper turning the meat every 30 seconds until you have the texture you want. Now remove to a warm place to rest for at least 5 minutes.

Pontack Sauce

Pontack Sauce is made with elderberries and is great with venison. It is especially useful where there are few pan juices with which to make a sauce. It does however need to be made well in advance and the longer it is kept the better (7 years is said to be perfect!). In the absence of Pontack Sauce try serving the steaks with one of the fruit jellies mentioned above or some wild mushrooms.

The following recipe is taken from Pam Corbin’s Preserves in the River Cottage series.

500g elderberries (ripe in late August/early September)

200g shallots, peeled and sliced

15g fresh root ginger, bruised

Strip the berries from the stalks as soon as possible after picking – a table fork is useful for doing this. Place them in an ovenproof dish with the vinegar and put in a very low oven for 4-6 hours, or overnight. Remove from the oven and strain through a sieve, crushing the berries as you do so to obtain the maximum juice.

Put the rich red-black juice in the pan along with the sliced shallots, spices and ginger. Bring gently to the boil and cook for 20-25 minutes until slightly reduced. Remove from the heat and strain through a sieve.

Return the juice to the pan and bring to the boil, then boil steadily for 5 minutes. Pour the sauce into warm, sterilised bottles and seal. Store in a cool dark cupboard.

Rather than cutting the loin into steaks or cutlets before cooking it can be cooked as a piece and then sliced for serving. In this case I sear the fillet in a pan as above, season, and then put into a hot oven (220˚C) for 5 minutes. Rest for about 15 minutes in an oven that has been previously heated but has now cooled.

Whole Loins from medium to large animals are wonderful cooked like Beef Wellington.

The rear legs of a deer are also good for roasting, although I cook them for far longer than the saddle. This means that greater care is needed to prevent the joint drying out during cooking. Caul fat is ideal for wrapping around the whole haunch and will baste the joint as it cooks, or if you can buy good firm back fat you can use a larding needle to insert strips all over the joint. Alternatively I have wrapped the joint in foil so that it partially steams, removing the foil only for the last half hour of cooking.

Some people cut steaks from the haunch, although unless it is a very young animal I don’t recommend this. For a large beast, such as Red or Sika Deer, it does make sense to cut this joint down, but I think it is better cooked in something like a venison pasty.

Roast Haunch of Venison with Fruity Wine Sauce

I have used this method with both Roe and Red Deer, although the latter was marinated for 6 days beforehand.

Put a double layer of foil in a roasting pan and lay slices of orange and lemon over the base (Seville oranges, when in season, are better still). Put the haunch of venison on top of the fruit, season with salt and pepper and then wrap the foil to seal the joint.

Cook at 170˚C/Gas Mark 3 allowing 25 minutes per pound. Open up the foil for the last half hour of cooking.

Remove the meat to a warm place to rest – 20 minutes will be sufficient for the lower temperature used in this recipe.

You will be left with a lovely mix of venison and fruit juices to which red wine or port and redcurrant jelly can now be added to make a sauce.

Dauphinois Potatoes are the perfect accompaniment.

Shoulder and Neck

The front legs, shoulder and neck meat is best casseroled. You may wish to marinade the meat first (see below) for added flavour.

Venison Casserole with Chestnut Gnocchi

3lb diced venison (if you have the bones they can be added to the casserole for added flavour)

4 oz of cubed pancetta (cut from a block)

6 oz sliced mushrooms (include some wild mushrooms if you have them)

1tsp juniper berries, chopped

Put the diced pancetta into a large casserole dish and cook gently until the fat begins to run (add olive oil if needed to prevent the pancetta sticking). Once you have released sufficient fat begin browning the diced venison, in batches to prevent the heat of the pan being reduced too far. When the meat is sealed remove it to a plate until all of the meat is done.

Now add the diced onion, carrot, leek and celery and cook until softened. Finally add the mushrooms and cook briefly. Season with salt, pepper and juniper berries.

Season the meat and sprinkle it with flour. Return it to the casserole and pour over the bottle of wine. Lay any venison bones you have on top of the meat. Add the bay leaves and thyme and bring the wine up to simmering point.

Transfer the casserole to a low oven 140˚C/Gas Mark 3 and cook for 3 hours until the meat is tender.

I love to serve this with the Chestnut Gnocchi below, but alternatively you could just add chestnuts to the casserole towards the end of cooking. Don’t add them too early, or they will absorb all of the liquid. If you do decide to add chestnuts to the casserole they provide sufficient thickening to dispense with the flour.

Chestnut Gnocchi

Chestnut flour does not keep well so make this first version only between December and March when the new season’s flour is around. The second version, whilst not quite as light, can be made with tinned or vacuum packed chestnuts.

Boil the potatoes in their skins in salted water. Peel them whilst they are still warm and pass through a mouli-lègume.

Add the chestnut flour and egg and work well with a wooden spoon until the mixture is thoroughly combined. Season with salt and pepper.

Bring a large pan of well salted water to the boil. Meanwhile shape the gnocchi by taking inch long cylinders of the mixture and rolling them along the inside curve of a fork whilst pressing the dough lightly with your fingers.

Drop the gnocchi into the boiling water and remove them with a slotted spoon as soon as they rise to the surface. Toss them in melted butter and sprinkle with grated parmesan before serving.

Alternative recipe using tinned chestnuts

Use 7oz/200g of peeled chestnuts mixed with 3½oz/100g potato, 2½ oz/70g plain flour and one egg.

Marinade for Venison

This marinade is cooked to extract the maximum flavour from the herbs and vegetables.

1 tspn juniper berries, crushed

Heat the oil in a heavy based pan and fry the vegetables until very lightly coloured, adding the garlic half way through. Now add the wine, herbs and spices and bring to the boil. Remove from the heat and leave until cold before pouring over the meat. Leave to marinate for at least two days (but up to six if you want to tenderise as well as flavour the meat) turning the meat every day. The marinade can then be strained and used in the sauce or casserole.

Venison Offal

Deer offal is extremely good, but rarely sold. It must be removed immediately the animal is killed and is usually regarded as the stalker’s perk. Occasionally though you may be able to find venison liver this, despite its dark red colour is actually very mild in flavour. Serve it slightly pink.


Venison recipes

Venison refers to the meat of a deer, most commonly roe and red in the UK. It is classed as game and can either be farm or park reared. Venison is a red meat, similar to beef but leaner and with a slightly richer taste. It is increasingly popular in the UK for its distinctive flavour and high protein content, becoming widely available in supermarkets and butchers.

Due to the meat’s lean qualities quick cooking tends to work better, and the meat can be served pink. Vivek Singh coats his Venison steaks in Rajasthani spices in his wonderful easy curry recipe, while Adam Gray serves his Roast venison loin with parsnip purée and a golden mushroom pie.

Josh Eggleton’s Venison burger recipe is a wonderful blend of venison mince and spices, served with chunky homemade chips and pickle. For a rewarding culinary challenge, try your hand at home charcuterie with Emily Watkins’ Venison salami.


Method

For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

Add the morels and cook for 10 minutes.

Add the porcini and fry for a further 3-5 minutes.

Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.

To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.


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Big Game

Deer Bacon Wraps

1-2 lbs deer or elk burger
2-3 large onions
1/2 cup of brown sugar
1 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning
1 Tbsp of parsley
1/2 cup of bread crumbs
1 Tbsp of Harrod's Cookhouse Northwest Steak Seasoning
1 egg
dash of ketchup
dash of Worcestershire sauce
1 package of bacon

Start by cutting onions in half through the stems separate the onion layers saving the largest for encasing the deer meat mixture. Dice the onion centers and add a 1/2 cup to the deer burger. Add the egg, dash of ketchup, and Worcestershire sauce and the rest of the dry ingredients to the burger mix thoroughly. Form burger mixture into balls, place inside two of the large onion layers, and wrap with two pieces of bacon in opposite directions. Place burger balls into a 425 degree heated oven and cook for 40 minutes. Enjoy with BBQ sauce or ketchup!

Elk Meatloaf

1 ½ lb elk burger
½ cup fine diced celery
½ cup fine diced onion
½ cup grated raw yam (optional – sweet potato, russet potato, or carrot)
1 egg
1 tsp minced garlic
¼ cup tomato sauce
1 ½ cup crushed barbecue flavored potato chips
Season meat to taste with Michlitch’s Cocoa and French Roast BBQ Rub
¼ cup BBQ sauce

Pre-heat oven to 375° or warm BBQ to medium high.

Add all the above ingredients, except BBQ sauce, to elk burger and mix well. Form into a loaf about 2 inches high. Place loaf onto a foil lined cookie sheet. Bake loaf for 25-30 minutes add BBQ sauce to top of loaf and cook for an additional 10 minutes (total cook time 35-40 minutes). The meat loaf will be moist because of the vegetables and the quick cook time. This mixture can also be used to form into meat balls for your favorite sauce or formed into sliders for a party.

Carol's Antelope Hoagie Rolls

1 chopped clove garlic
½ chopped onion
3 Tbsp cooking oil
Michlitch’s Steak and Salmon Rub Supreme to taste

Rub above ingredients on a 3-4 lb antelope roast, place in a roaster with tight lid, and bake in a preheated 275° oven for 3-4 hrs or until roast can be pulled apart. Once cooked, pull roast apart and leave in roaster. To the pulled meat add the following:

½ cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp honey
½ Tbsp red pepper flake
½ cup beef stock

Mix ingredients and pour over pulled meat and return to oven for 1 hour. You may need to add a small amount of water to make sauce in roaster pan if moisture has cooked away. Serve over hoagie rolls or in a tortilla. This recipe could use elk or venison, or cook with half wild game and half pork roast.

Huckleberry Deer Steak

½ chopped onion
1 chopped clove garlic
1 Tbsp chopped thyme
3 Tbsp olive oil
2/3 cup red wine
1 Tbsp currant jelly
1 cup huckleberries or blueberries
1 Tbsp butter
salt and pepper to taste
Michlitch’s Huckleberry BBQ Rub to taste

Cover steak or loin with Michlitch’s Huckleberry BBQ Rub and grill until medium rare. While steak is cooking, cook onion, garlic, and thyme in olive oil until vegetables are translucent. Add wine and jelly, reduce mixture by half. Add huckleberries/blueberries and continue to cook until berries burst. Add butter, salt and pepper to taste, and remove from heat. Cover medium rare steaks with huckleberry sauce and enjoy! This recipe could use elk or antelope too.

Pinoy Style Bear Skewers

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

Cut bear meat into 2 inch pieces and place in seal-able plastic bag. Cut onion into course piece and place in bag with bear meat. Add all other ingredients to bag, mix well, and refrigerate for 24 hours. Once marinated, alternate bear meat and onions pieces onto skewers. Grill skewers until meat has reach 160 degrees (important for food safety). Serve with your favorite sides and enjoy!

Venison Porcupine Meatballs

1/2 yellow sweet onion chopped

1 Tbsp dried parsley flakes

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

1 Tbsp Harrod's Cookhouse Sunrise to Sunset All Purpose Seasoning

1 egg (optional if your meat is very lean)

Mix all ingredients thoroughly and form into desired size balls, typical 1-2' in diameter. Bake on cooking sheet at 375 degrees for 20 minutes or until internal temperature reaches 160 degrees.

Suggestions for use - spaghetti and meatballs in red sauce, meatball stroganoff, place in vegetable soup, make a meatball sub sandwich, warm in BBQ sauce for appetizers, or place in sweet and sour sauce and serve over rice.

Venison Stroganoff

by Richy and Vicki Harrod - watch video

1 lb of venison steak sliced into strips

1/2 yellow sweet onion chopped

1 Tbsp of Harrod's Cookhouse Northwest Steak Seasoning

1 can of cream of mushroom soup

2 Tbsp finely diced dill pickles

Brown meat and cook onions in frying pan with a 1-2 Tbsp of cooking oil. Once the meat is browned and onions translucent, at remaining ingredients and mix thoroughly. Bring mixture to a boil. Serve over egg noodles or spatzel.

Pioneer Stir Fry

2 cups fresh broccoli chopped

1/2 yellow sweet onion chopped

1 cup sliced Brussels sprouts

2 Tbsp Worcestershire sauce

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

3/4 cup Harrod's Cookhouse Pioneer BBQ Sauce

Slice meat into bite sized pieces and saute with onions in a small amount of oil or bacon grease. Season with steak seasoning just as the meat begins to brown. Add the vegetables and continue to saute. Mix BBQ sauce with wine and add to pan, along with Worcestershire sauce. Cook until vegetables are desired softness, salt and pepper to taste, and enjoy!

Bleu Cheese Moose Burgers with Creamy Tomato Sauce

by Richy and Vicki Harrod - watch video

1-2 stalks of green onions chopped

1 tsp Harrod's Cookhouse Northwest Steak Seasoning

1-2 stalks of green onions chopped

1 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

Place moose burger into bowl. Add green onions, bleu cheese, thyme, garlic, steak seasoning, and one egg. Incorporate seasonings thoroughly into burger and form into patties. Fry patties in oiled pan until cooked. Remove burgers and set aside. Deglaze pan with beef broth and then add remaining ingredients. Simmer mixture stirring constantly until sauce thickens. Drizzle sauce over burgers and serve with your favorite sides.

Italian Elk Burger Stuffed Peppers

3-4 green, orange, or yellow bell peppers

12 oz homemade or jarred spaghetti sauce

1 large container of ricotta cheese

sliced provolone or mozerella cheese

Start by cutting peppers in half, remove seeds and veins, and rub with cooking oil. Place pepper halves in 400 degree oven for 15-20 minutes to soften. Remove peppers from oven and reduce heat to 400 degrees. Fry elk, deer, or other big game hamburger meat with chopped onions and garlic. When browned, add spaghetti sauce and simmer for 10 minutes. Spread about 1/2 cup of ricotta cheese on the inside of the pepper halves. Fill remaining space in pepper with burger mixture. Lay 1 slice of provolone or mozerella cheese on top. Back stuffed peppers in 350 degree oven for about 20 minutes, or until cheese is melted and bubbly. Enjoy!

Braised Elk Shanks

2-3 Tbsp of Harrod’s Cookhouse Northwest Steak Seasoning

1 large yellow onion chopped

3 cloves of garlic chopped

1 15 oz can diced tomatoes

rosemary leaves finely chopped

thyme leaves finely chopped

sage leaves finely chopped

This recipe is for one large rear elk shank or two front leg shanks. We like to leave them whole but they could be cut into medallions. We make this dish in a large Dutch oven which is heated in a pellet stove. It could also be prepared in a heavy stock pot heated in a conventional oven.

Heat the Dutch on a burner with 2-3 tablespoons of bacon grease. Season flour with steak seasoning and dredge shanks in mixture. Brown shanks on all side in bacon grease. Set shanks aside. Add more bacon grease and sauté onions, stirring frequently getting the bits off the bottom of the pan. Add pat of butter and chopped garlic and sauté for a minute or two more. Add one cup of red wine, scraping the bottom of the pan. Stir in the tomato past until dissolved

Return shanks to Dutch, add all vegetables and fresh herbs, remaining wine, and beef broth. Shanks should be covered in liquid so add additional broth if needed. Put the cover on the Dutch and cook on pellet stove for 6 hours at 275 degrees. Check liquid level at about 4 hours and add more if needed. Meat should be falling off bone and very tender when done. Thicken broth with corn starch and water if desired. Amazing!

Venison Meatballs

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

Mix all ingredients together with venison burger. Form into balls, place on cookie sheet and cook in a 400 degree oven for 20-25 minutes. Serve with your favorite side dishes.

Elk and Broccoli

2 Tbsp Harrod's Cookhouse Nortwest Steak Seasoning

2 large bunches of brocoli

Cut elk steaks into bite sized strips and brown in pan along with minced garlic. Add onions and broccoli and saute until vegetables begin to soften. Mix together soy sauce, teriyaki sauce, water, and corn starch. Pour over meat and vegetables and bring to a boil then simmer until thick. A hardy meal all on its own!

Antelope Steak in Onion and Herb Sauce

1-2 tsp Harrod's Cookhouse Northwest Steak Seasoning

Slice antelope steaks into bite sized strips, seasoning with steak seasoning, and brown in oil set aside. In same pan, saute sliced onion and garlic in butter. Once onions have become clear, add white wine, pepper, and herbs reduce liquid by half. Add sour cream and cooked meat. Stir and heat until liquids bubble. Serve over angel hair pasta and add your favorite sides.

Venison Chimichanga

1 6 oz can of Mexican salsa

1 tsp of the dry Harrod's Cookhouse Fin and Field Sauce seasoning

Saute sliced venison meat and onions, add seasoning and cook until onions are translucent. Spread refried beans on tortilla, add meat mixture, and top with cheese. Roll tortilla, tucking the ends, and fry in hot pan with vegetable oil. Serve with sour cream and the Fin and Field Sauce as directed on package. Delicious!

Vension Shepherds Pie

by Richy and Vicki Harrod

1/2-1 lb leftover elk or deer roast

2 tsp of Harrod's Cookhouse Sunrise to Sunset All Purpose Seasoning

This is the perfect recipe for leftover holiday fixin's. Saute vegetables in butter or oil. Once cooked add diced leftover venison roast and gravy. If you don't have gravy, make a roux with flour, butter, and beef broth. Place mixture into a baking pan and add dollops of mashed potatoes and top with French onions. Bake at 350 until the pie bubbles.

Elk Sausage with Cabbage

1/2 cabbage head thinly sliced

1 Tbsp Harrod's Cookhouse Sunrise to Sunset All Purpose Seasoning

1-2 Tbsp Worcestershire sauce

Saute cabbage, onion, and garlic until vegetables start to brown. Add thinly sliced wild game sausage along with the rest of the seasonings. Mix thoroughly and saute a few minutes more. Perfect recipe for St. Patrick's Day!

Crustless Venison Taco Pie

1 pound ground venison
1/2 package of Harrod's Cookhouse Fin and Field Sauce.
3 green onions sliced
1/2 tsp salt
4 eggs
3 green onions thinly sliced

1/4 cup tomato salsa
1 cup shredded cheddar cheese

2/3 cup half and half (substitute heavy cream is desired)
1 tsp red pepper flake (optional)

Brown venison burger with onions, drain and let cool. Mix in Fin and Field sauce as a dry seasoning (not as prepared on the label). Then add the remaining ingredients, except cheese, and mix thoroughly. Place mixture into a large pie plate or 9x9 baking pan, cover the top with shredded cheese. Cook at 350 degrees for 30 minutes. Serve with avocados, shredded lettuce, lime wedge, and Fin and Field sauce as prepared on the label. Delicious!

Venison Fajitas

by Richy and Vicki Harrod - watch video

1 pound venison cut into thin strips

2 Tbsp Harrod's Cookhouse Fin and Field Seasoning

Start by slicing peppers and onion into long thing strips. You can add spicy peppers such as jalapenos or poblanos or any other peppers you like. Cook vegetables in hot pan with oil until soft. Add venison and seasoning with Fin and Field Sauce dry mix. Once the meat has browned, add butter and more seasoning, and cook until sauce thickens slightly coating all ingredients. Serve on flour or corn tortillas and enjoy!


Lostpastremembered

Do you remember your first fancy French Restaurant? I do. I remember being awed by the menu and having no idea what to order while at the same time not wanting to display my teen-aged ignorance and ask the waiter what was what. The waiter was terribly kind and recommended things to me in such a way that I didn’t feel condescended to –– he was so adept that in fact I felt rather special. But that isn’t always the case. When you are blowing hundreds of dollars on a dinner, waiters with attitudes are indefensible and such bad form –– don't get me started.

I know many times I wished I’d had my fits-in-my-bag copy of Le Repertoire De La Cuisine –– the professional chef’s secret book of sauces and preparations with me on those occasions. It’s one of my favorite tools –– indispensable whether you are deciphering 19 th century menus and cookbooks or dining out in the high French style. I recommend it to anyone who eats or cooks, really.


Remove from oven and put the meat on a plate and tent for 5 minutes. Take the mushrooms and add the Chevreuil Sauce to warm. Pour over the meat and serve.

*if you use beef filet, the technique is the same

Quick Version of Espagnole Sauce

4 T butter
4 T Flour
3 T diced carrot
3 T diced onion
3 T bacon
2 c stock
1 t thyme
piece of bay leaf
2 T white wine
1/4 c demi-glace
2 T tomato sauce
salt and pepper to taste

Sauté the flour and butter till it is a medium brown on a medium flame –– stirring all the time.
Add the vegetables, ham and bacon and stir. Slowly add the stock, wine and demi-glace. Cook over
a low flame for 45 minutes and add the tomato sauce. Cook for another 10 minutes and strain, pressing hard on the solids. Add salt and pepper to taste

Boil the potatoes until tender and drain. Add the rest of the ingredients and mash.

*To make a brown roux, melt your butter and add the flour on a low to medium flame. Stir regularly until the mixture turns a medium brown. kind of a medium caramel color. Remove from the stove and use. Don't let it get too dark. This takes 5-10 minutes.

17 comments:

What a terrific post! I love to visit here. I always leave knowing something new and I appreciate your meticulous research. Have a wonderful day. Blessings. Mary

Great inspiration for making sauces. I remember my mother, who at the time did not seem to be a great cook, often made a brown sauce. As time passes, I realize how much she really did know about cooking.

Wonderful to see that you are back: I was not able to read your posts for awhile. I really enjoy your diverse and well-seasoned posts!

Hello Deana:
A well made and balanced sauce can really 'set off' a meal or finish it off completely. It is so important not to overwhelm the 'main event' but yet also manage to add a little extra interest. You give some marvellously intriguing and clever ideas here for doing just that.

The blue potatoes were the "icing on the cake"as far as the recipe for me, but the text is rich with information that piques my imagination. SAUCES. oh dear, don't even get me started on my many failures. A class alone on sauces taught by the masters - THE FRENCH - is necessary to understand the history and methods. I do remember by first French meal, in France, and it was unreal. The velvety texture of everything from the soup to the way the scallops were prepared left me puzzled as to how they do this.

Deana, thank you for coming to visit me! It is always a delight to see you my dear! Anita

I love sauces and couldn't agree more than they're fundamental (also in Italian cookery, btw)—but I've never attempted a sauce Espagnole. Those 8 hours and multiple steps really intimiated me, and it seemed like a 'restaurant' thing. But after reading this post, I may have to reconsider.

By the way, I take it you've read Jean-François Revel's Culture and Cuisine? It talks about the transition from reliance on verjuice and heavy spices to more 'natural' flavors in European cuisine. And he makes out the case that, contrary to popular opinion, it happened first in France, not in Tuscany. Fans of Catherine de' Medici would be disappointed.

This is an absolute gem of a post. I too have such fond memories of my first time dining at a fancy French restaurant. I love playing with the French mother sauces in my own kitchen, but Espagnole sauce is something I've never tried my hands at. It sounds wonderful and this is truly a gorgeous meal.

And thank you so much for your kind mention of my cookbook!

This is going to be so much fun. learning sauces from you! I too remember my first French restaurant experience I only muddled through the same way: with the help of a kindly waiter.

I also remember making a sauce for wild duck with port and currant jelly. Wouldn't I just have loved to add your espagnole sauce?

Great post and I love sauces, these look fantastic. Next weekend we are off to the Repas pour Le chassse. Starts at 12h00 and I doubt if we will be home much before 17h00. Venison and wild boar on the menu :))) Keep well Diane

All these talk of sauces really has my taste buds salivating. I would love to master some of the more complicated and time-consuming sauces such as making my own demi-glace from scratch.

What a beautiful dinner. I love the colors on the plate!

I am not a great saucier:-)
This is an inspiring post:-)
I would love also to always have on hand my own..fond de veau..demi-glace etc..

Hey Deana, I think La Varenne's roux is actually made with lard. I'll check if you like. I think he calls it farine frite, or something like that.

Ken, this was a very frustrating post to do. just as soon as I thought something was right, I'd realize it was just someone repeating something wrong. I think I got most of them but it was a pain. Let me know!

Sauces do require a dexterity that I find intimidating. Although I've had some that truly made the dish. The espagnole sauce looks and sounds amazing!

Ahh those delightful French sauces! And there are so many of them, many that I'm yet to try! Thank you for sharing your recipes for them, the easy version sounds very doable!

I was going to chastise you for interesting me in so many books (thus spending money) but then you gave me this array of sauces - such a bouquet! I may forego the meal and just have sauce.

Okay, you have my attention with Stilton mashed potatoes. I'm a stilton addict. Lovely sauces too!