Best 2 Pan Roasted Venison With Spicy Cranberry Mexican Cinnamon Sauce With Whipped Sweet Potatoes Recipes

Indulge in a culinary journey with our Pan-Roasted Venison with Spicy Cranberry, Mexican Cinnamon Sauce, and Whipped Sweet Potatoes. This tantalizing dish combines the robust flavors of venison with a medley of vibrant ingredients. The tender venison is pan-roasted to perfection, creating a succulent and juicy centerpiece. A vibrant spicy cranberry sauce adds a tangy sweetness, complemented by the warmth of Mexican cinnamon sauce. Whipped sweet potatoes provide a creamy and subtly sweet accompaniment, balancing the bold flavors of the venison and sauces. This article presents a comprehensive guide to crafting this delectable dish, including detailed recipes for the pan-roasted venison, spicy cranberry sauce, Mexican cinnamon sauce, and whipped sweet potatoes. Embark on this culinary adventure and savor the symphony of flavors that await.

Here are our top 2 tried and tested recipes!

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/2 cup gin
2 cups port wine
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
3 tablespoons olive oil
Salt and freshly ground pepper
Cranberry Sauce, recipe follows
Sweet Potato and Plaintain puree, recipe follows
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/2 cup cranberry juice
4 cups chicken stock
1/4 teaspoon Mexican ground cinnamon
1/4 teaspoon allspice
1/4 cup fresh cranberries, coarsely chopped
2 tablespoons cold unsalted butter
Salt and freshly ground black pepper
5 large sweet potatoes, scrubbed
2 very ripe plantains
1 stick unsalted butter, quartered
Pinch salt
2 teaspoons ground cinnamon
1/4 cup plus 2 tablespoons maple syrup
3/4 to 1 cup heavy cream

Steps:

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
Preheat oven to 375 degrees F.
Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.

VENISON ROAST

Venison Roast image

"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

Ingredients

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

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.

Tips:

Tenderize the venison: Marinate the venison overnight in a mixture of olive oil, red wine, garlic, and herbs to tenderize it and enhance its flavor.
Use a cast iron skillet: A cast iron skillet is ideal for pan-roasting the venison as it retains heat well and evenly cooks the meat.
Sear the venison: Sear the venison over high heat to create a flavorful crust and lock in the juices.
Cook the venison to your desired doneness: Use a meat thermometer to ensure that the venison is cooked to your desired doneness. For medium-rare, cook the venison to an internal temperature of 135°F (57°C).
Make the spicy cranberry sauce: Combine cranberries, orange juice, sugar, cinnamon, and cayenne pepper in a saucepan and simmer until the cranberries have burst and the sauce has thickened.
Make the Mexican cinnamon sauce: Combine tomatoes, onions, garlic, cinnamon, chili powder, and cumin in a saucepan and simmer until the vegetables are softened and the sauce has thickened.
Whip the sweet potatoes: Boil the sweet potatoes until tender, then mash them with butter, milk, and brown sugar until smooth and creamy.
Serve the venison with the sauces and sweet potatoes: Place the venison on a platter and spoon the spicy cranberry sauce and Mexican cinnamon sauce over it. Serve with the whipped sweet potatoes.

Conclusion:

This pan-roasted venison recipe is a flavorful and satisfying dish that is perfect for a special occasion. The venison is tender and juicy, and the spicy cranberry sauce and Mexican cinnamon sauce add a delicious and unique flavor. The whipped sweet potatoes are a creamy and decadent side dish that complements the venison perfectly. With its combination of flavors and textures, this dish is sure to impress your guests.