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Venison In Red Currant Sauce

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 12 July 2010 at 13:11

Venison In Red Currant Sauce

(from The Basque Table)

 

For the Rub:

 

4lbs Venison

2 TBSP olive oil

1 TBSP dried thyme

1 TBSP chopped flat Italian parsley

2 bay leaves, crumbled

Salt & Pepper

 

 

For the sauce:

 

5 oz venison, cubed

¼ cup olive oil

1 Large onion chopped

1 garlic clove chopped

2 TSP dried thyme

1 TBSP chopped flat Italian parsley

10 bay leaves crumbled

1 cup red rioja wine

¼ cup cognac or brandy

¼ cup red currant preserves or jelly

Salt & Pepper

 

Cut 5 oz venison from the rest and reserve for the sauce.

 

Combine all rub ingredients into a bowl and mix well. Rub into venison steaks or roast and set in shallow glass dish and refrigerate 3 to 8 hours.

 

Prepare the sauce- in deep skillet or pot heat olive oil over medium heat. Add onion thyme garlic parsley and bay leaves. Sautee until onions soften. Add 5 oz venison cut into tips and cook until meat starts to brown. Add wine and cook over med-high uncovered until meat is cooked about another 10 minutes.

 

Put this mixture into a food processor or blender and make smooth. Another option is to finely dice the meaty and make a chunky sauce. Once done, return this to the pan and add brandy, currant jelly and salt and pepper. Cook over medium heat stirring constantly. For thicker consistency add 1 ½ TSP cornstarch and 2 TBSP water. Then cover turn off heat.

 

Scrape the rub off the meat. If a roast, cut into medallions. Season with salt and pepper, sear in hot pan or grill 2 min on each side for rare, 5 to 7 min each side for med-rare.

 

Reheat sauce if necessary. Serve immediately with sauce spooned over.

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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 12 July 2010 at 13:29
To heck with the meat...just give me the sauceWink
A guy could get drunk before dessert! Sounds like a winner, and I love currants.
Go ahead...play with your food!
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