Best 2 Pan Roasted Venison With A Tangerine And Roasted Jalapeno Sauce And Sweet Onion And Sage Gratin Recipes
Indulge in a culinary journey with our tantalizing pan-roasted venison recipe, artfully paired with a vibrant tangerine and roasted jalapeno sauce. This exquisite dish is complemented by a sweet onion and sage gratin, creating a harmonious symphony of flavors. The venison, sourced from the wild, is expertly seared to perfection, retaining its tender texture and gamey essence. The tangy tangerine sauce, infused with a hint of heat from roasted jalapenos, adds a refreshing citrusy dimension, while the gratin, prepared with caramelized onions and aromatic sage, offers a sweet and savory balance. This delectable meal promises an unforgettable dining experience, showcasing the beauty of fresh, seasonal ingredients and the art of culinary craftsmanship.
Here are our top 2 tried and tested recipes!
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES
Steps:
- Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
- Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
- Preheat oven to 450°F.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
- Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
- Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
- Cut venison into 1/4-inch-thick slices and serve with sauce.
Tips:
- For the best results, use venison that has been properly aged for at least 5 days.
- To achieve a crispy crust on the venison, sear it in a hot skillet over high heat.
- Be careful not to overcook the venison, as it can quickly become tough.
- To make the tangerine and roasted jalapeno sauce, use ripe tangerines and fresh jalapenos.
- Roast the jalapenos in the oven until they are slightly charred, which will add a smoky flavor to the sauce.
- To make the sweet onion and sage gratin, use thinly sliced onions and fresh sage leaves.
- Layer the onions and sage in a baking dish and top with a mixture of Parmesan cheese, bread crumbs, and melted butter.
- Bake the gratin in the oven until the onions are tender and the topping is golden brown.
Conclusion:
This pan-roasted venison with a tangerine and roasted jalapeno sauce and sweet onion and sage gratin dish is a delicious and easy-to-make meal that is perfect for a special occasion. The venison is cooked to perfection and the sauce and gratin are both flavorful and complementary. This dish is sure to impress your guests and leave them wanting more.
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