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Venison In Red Currant Sauce |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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To heck with the meat...just give me the sauce
A guy could get drunk before dessert! Sounds like a winner, and I love currants. |
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Go ahead...play with your food!
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