Best 4 Pan Roasted Venison Recipes

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Pan-roasted venison is a classic dish for hunters and outdoor enthusiasts. With its rich, gamey flavor and tender texture, it's an unforgettable culinary experience. This article presents the ultimate guide to preparing a delicious and memorable pan-roasted venison dish. We'll explore essential tips for selecting the right venison cut, preparing it properly, and creating a flavorful marinade to enhance the natural taste of this wild game. Along the way, we'll provide insights into the subtleties of cooking venison and offer suggestions for pairing it with complementary side dishes. Get ready to tantalize your taste buds with this comprehensive guide to pan-roasted venison.

Here are our top 4 tried and tested recipes!

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES



Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes image

Provided by Bobby Flay

Number Of Ingredients 24

1/2 cup gin
2 cups port
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 teaspoon Mexican cinnamon
1/4 teaspoon allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tablespoons cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper
4 large sweet potatoes, peeled, cut into large cubes and cooked until soft
1 stick unsalted butter
1 teaspoon chipotle puree
2 tablespoons maple syrup
Salt and freshly ground pepper

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 one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
  • Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
  • In a bowl mash potatoes with rest of ingredients.

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

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.

PAN ROASTED VENISON WITH A TANGERINE AND ROASTED JALAPENO SAUCE AND SWEET ONION AND SAGE GRATIN



Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

4 (8-ounce) venison steaks
Salt and freshly ground pepper
2 tablespoons olive oil
Tangerine and Roasted Jalapeno Sauce, recipe follows
Sweet Onion and Sage Gratin, recipe follows
2 tablespoons olive oil
1 red onion, finely diced
3 jalapenos, roasted, peeled, and chopped
1 cup red wine
6 cups home-made chicken stock
1 cup thawed tangerine juice concentrate
1/4 cup light brown sugar
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon butter, plus more for buttering the pan
2 large sweet onions, peeled, halved and thinly sliced
Salt and freshly ground pepper
8 sage leaves, cut into chiffonade
4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 400 degrees F.
  • Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
  • Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
  • Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
  • Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

PAN-ROASTED VENISON



Pan-Roasted Venison image

Categories     Bread     Sauce     Bake     Roast     Venison     Fall     Simmer     Boil

Yield Serves 8

Number Of Ingredients 33

Bread Pudding
Nonstick cooking spray
1/2 loaf day-old brioche, cut into 1-inch cubes (about 8 cups)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium red onion, halved and thinly sliced
1 medium head of red cabbage, cored, halved, and finely shredded
2 cups dry red wine, such as Pinot Noir
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 teaspoon plus a pinch of ground cloves
1/4 cup dried currants
2 teaspoons honey
3 cups heavy cream
1 teaspoon ground ginger
4 large eggs
Pan-Roasted Venison
3 tablespoons canola oil
8 (8-ounce) venison steaks
Kosher salt and freshly ground black pepper
Concord Grape Sauce (page 158)
Fresh flat-leaf parsley leaves, for garnish
Concord grapes, for garnish
CONCORD GRAPE SAUCE
1 quart chicken stock, homemade (page 240) or store-bought
2 cups Concord grape juice
1 large shallot, chopped
2 cloves garlic, coarsely chopped
8 black peppercorns
8 sprigs fresh thyme
(makes 1 1/2 cups)

Steps:

  • To make the bread pudding, preheat the oven to 350°F. Spray the bottom and sides of a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
  • Put the bread cubes on a large baking sheet, toss with the oil, and season with salt and pepper. Bake, turning once, until light golden brown, about 10 minutes. Remove from the oven and let cool.
  • Melt the butter in a large deep sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the cabbage and cook for 2 minutes. Add 1 cup water, 1 cup of the wine, both vinegars, the sugar, 1/4 teaspoon cloves, and the currants and bring to a boil. Cook until the liquid is reduced by half, about 5 minutes. Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes longer. Transfer the cabbage with tongs to a bowl and let cool completely. Reserve the braising liquid.
  • Combine the braising liquid and the remaining 1 cup wine in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until it reaches a sauce consistency (see page 250), about 10 minutes. Stir in the honey and season with salt and pepper. Set aside and keep warm.
  • Put the cream, ginger, and pinch of cloves in a small saucepan and bring to a simmer over low heat. Remove from the heat and let cool slightly.
  • Preheat the oven to 350°F.
  • Whisk the eggs in a large bowl and slowly whisk in the warm cream. Season with salt and pepper. Add the bread cubes and cabbage to the custard mixture and stir to combine. Press on the bread to submerge it in the custard. Let sit for 15 minutes.
  • Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake until the bread pudding is set around the sides but still slightly loose in the center, about 25 minutes longer. Remove from the oven and let sit for 30 minutes before serving.
  • Preheat the oven to 425°F and place a baking sheet on the center rack of the oven.
  • To cook the venison, heat 1 1/2 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Season both sides of 4 of the venison steaks with salt and pepper. Add the steaks to the pan and cook until golden brown and a crust has formed, 3 to 4 minutes. Turn over and cook for 1 minute. Transfer the steaks to a plate and repeat with the remaining 4 steaks and oil.
  • Transfer the steaks to the heated baking sheet and roast in the oven until medium-rare, about 4 minutes. The meat will be red in the center. Remove from the oven and let rest for 5 minutes before slicing.
  • Spoon some of the Concord grape sauce onto large plates and top with the sliced venison. Serve the bread pudding, drizzled with the reserved wine braising liquid, next to the venison. Garnish with parsley leaves and Concord grapes.
  • CONCORD GRAPE SAUCE
  • Bring the chicken stock to a boil in a medium saucepan over high heat and cook until reduced to 2 cups, about 20 minutes.
  • Meanwhile, combine the grape juice, shallot, garlic, peppercorns, and thyme in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 1 cup, about 10 minutes.
  • Pour the reduced chicken stock into the reduced grape juice mixture and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 15 minutes. Strain the sauce into a bowl. The sauce can be made 2 days in advance and stored in the refrigerator. Reheat before serving.

Tips:

  • Use high-quality venison: The quality of the venison you use will greatly impact the final dish. Choose venison that is fresh, properly butchered, and free of gamey flavors.
  • Marinate the venison: Marinating the venison helps to tenderize it and add flavor. There are many different marinades you can use, so experiment to find one that you like. Some popular options include red wine marinade, balsamic vinegar marinade, and herb marinade.
  • Cook the venison over high heat: Venison is a lean meat, so it is important to cook it over high heat to prevent it from becoming dry. Searing the venison in a hot pan creates a flavorful crust and helps to lock in the juices.
  • Use a meat thermometer: Cooking venison to the proper temperature is essential to ensure that it is safe to eat and that it is not overcooked. Use a meat thermometer to check the internal temperature of the venison before removing it from the pan.
  • Let the venison rest before serving: Allowing the venison to rest before serving helps the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Pan-roasted venison is a delicious and versatile dish that can be enjoyed by people of all ages. By following these tips, you can create a perfectly cooked venison dish that is sure to impress your family and friends. You can experiment with different marinades and cooking methods to find the ones that you like the best. With a little practice, you'll be able to create pan-roasted venison dishes that are both delicious and memorable.

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