Best 2 Raspberry Venison Skillet Recipes

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

Provided by Bobby Flay

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.

Grilled Venison Rack With Honey Brown Lager Raspberry Sauce image

Provided by CountryLady

Categories Deer

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 tablespoons garlic, chopped
2 tablespoons black pepper, coarsely ground
1 tablespoon thyme, chopped
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons raspberry vinegar
1 (8 ounce) bottle honey brown lager beer
3 lbs venison (racks frenched)
1/4 cup honey brown lager beer
1/2 cup gourmet style barbecue sauce
1 pint fresh raspberry
1/2 cup honey
3 tablespoons raspberry vinegar

Steps:

Combine first 7 ingredients in a bowl & mix well.
Place racks in a large glass dish & pour beer mixture over top, being careful to evenly coat racks on all sides; cover & refrigerate racks and allow to marinate for 2 hours.
Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
Preheat grill to medium-high (about 450F to 500F).
Remove racks from marinade (discard excess) and grill for 6 - 8 minutes per side (for medium-rare), basting liberally with sauce during the last few minutes of cooking.
Remove racks from grill & let rest for 5 minutes before cutting into 1 - 2 inch thick chops; drizzle with extra sauce & serve.

Nutrition Facts : Calories 732.8, Fat 16.1, SaturatedFat 4.3, Cholesterol 285.6, Sodium 400.4, Carbohydrate 63, Fiber 6.5, Sugar 48.2, Protein 79.7