Best 3 Fillet Of Venison With A Wild Thyme And Blueberry Sauce Recipes
Indulge in a culinary journey with our exquisite venison dish, expertly crafted to tantalize your taste buds. This delectable delicacy features tender venison fillet seared to perfection, enveloped in a symphony of wild thyme and succulent blueberries. The accompanying sauce, a harmonious blend of red wine, rich venison stock, and a hint of honey, elevates the dish to new heights.
Complementing this main course is a medley of culinary delights. Begin your meal with a refreshing wild thyme and lemon marinated feta cheese salad, a burst of tangy flavors to awaken your palate. For a side dish that showcases the bounty of nature, savor the sautéed wild mushrooms with garlic and parsley, a symphony of earthy and umami notes. And to end on a sweet note, indulge in a classic blueberry tart, where sweet blueberries nestle in a flaky crust, creating a harmonious balance of flavors.
VENISON WITH BLUEBERRY SAUCE AND COLCANNON
I love this recipe with tenderloins, but backstrap or even a well-cut leg steak would work. And of course this will work with duck, goose, beef or lamb, too. You'll notice I use both clarified and regular unsalted butter here. I like the clarified because it has a high smoke point and is better for searing than regular butter; milk solids burn easily. You can buy it in many markets labeled as Indian ghee, or you can make your own. Or use another fat or oil. As for the mushrooms, I used dried morels. Any good dried mushroom will do. You want that mushroom soaking water, so don't use fresh mushrooms. Port wine can be a nicer kick in the sauce than red wine, but it's strong -- if you use Port instead of red wine, use only 1/4 cup. Finally, remember that this is a savory sauce, despite the blueberries (or huckleberries). If this is weird to you, add some sugar.
Provided by Hank Shaw
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Take the venison out of the fridge and salt it well. Let it set on the cutting board while you rehydrate the mushrooms and boil the potatoes for the colcannon.
- Put the diced potatoes into a pot of salted water and bring to a boil. Simmer until tender. Drain the potatoes and put them back in the pot. Turn the heat to low under the pot and let the potatoes steam for a few seconds.
- Beat in the butter, sour cream and chopped vegetables. You want nice mashed potatoes with green streaks. Add salt to taste, cover the pot, turn off the heat and set aside.
- Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside.
- Wipe the pan with a paper towel. Pat the venison dry and put the clarified butter into the pan. Set it over high heat until the butter is very hot, but not smoking. Add the venison and sear until medium-rare. If you don't know to tell when the meat is done, use the finger test for doneness. When the venison is done, move it to rest on a cutting board.
- Return the onions to the pan, add the mushrooms and garlic and saute over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add the wine.
- Boil this down until it's almost gone, using a wooden spoon to stir up any browned bits on the bottom of the pan. Add the stock and mushroom soaking water (strain the water if there is any debris in it) and boil this down by two-thirds.
- Add the huckleberries or blueberries and cook another minute or two, Add black pepper, salt and vinegar to taste. If you want it sweet, add some sugar now; start with a teaspoon or two. Garnish with the rosemary.
Nutrition Facts : Calories 597 kcal, Carbohydrate 60 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 86 mg, Sodium 151 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
VENISON TENDERLOIN WITH BERRY SAUCE AND CREAMY POTATOES
Provided by Robert Irvine : Food Network
Time 1h2m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
- For the venison: Season both sides of the venison tenderloins with salt and pepper.
- Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
- For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
- For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
- To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.
FILLET OF VENISON WITH A WILD THYME AND BLUEBERRY SAUCE
This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.
Provided by lindseylcw
Categories Deer
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the venison into 1 inch discs.
- Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
- Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
- Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
- Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!
Tips:
- Tenderize the venison: To ensure a tender and flavorful venison, consider using a meat tenderizer or marinating it overnight in a mixture of olive oil, herbs, and spices.
- Sear the venison properly: Searing the venison over high heat helps create a flavorful crust while keeping the inside moist and juicy. Make sure the pan is hot before adding the venison and avoid overcrowding the pan to prevent steaming.
- Don't overcook the venison: Venison is a lean meat that can quickly become dry and tough if overcooked. Cook it to an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Make a flavorful sauce: The wild thyme and blueberry sauce is a perfect complement to the venison. The combination of sweet, tangy, and earthy flavors enhances the taste of the meat. You can also experiment with other sauces, such as a red wine sauce or a mushroom sauce.
- Serve with your favorite sides: Venison pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Choose sides that complement the flavors of the venison and the sauce.
Conclusion:
This recipe for fillet of venison with a wild thyme and blueberry sauce is a delicious and elegant dish that is perfect for a special occasion. The venison is tender and flavorful, while the sauce is a perfect balance of sweet, tangy, and earthy flavors. Follow the tips above to ensure that your venison is cooked to perfection and that the sauce is bursting with flavor. Serve with your favorite sides and enjoy a meal that is sure to impress your guests.
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