Venison steak

| January 29, 2013 | Reply

Venison loin is naturally rich, lower in calories-cholesterol, and is especially suited to a quick winter, gourmet meal. The orange’s juice, cranberries, celery and red wine are locked in the meat’s juices. Each bite boosts you to taste your recipe’s grand finale: a finest venison dish, best accompanied with a robust wine, by the companionship of dearest friends and the cozy atmosphere of a lightened fireplace.

Servings: 4

You need:

  • 400g pappardelle venison steak
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 orange, juiced organic – unwaxed
  • 472g (118gx4) venison loin
  • salt and pepper, to taste
  • ½ cup red wine
  • 45g dried cranberries
  • 3 celery stalks, chopped


Preheat the oven to 250°C (400°F).

Bring a pan of salted water to a rolling boil. Cook pappardelle according to the packet instructions. Drain and drizzle with olive oil. Set aside.

In a large skillet heat olive oil and 2 tablespoons butter over medium high heat. Add one orange wedge and right after the venison (do not discard the juices).

Seal the meat on all sides until golden brown.

Transfer the meat to a parchment paper envelope and bake in 250°C (390-400°F) for 7 minutes. Season with salt and freshly ground black pepper to taste. Set aside.

Meanwhile using the same skillet, add the red wine, orange juice, orange zest, cranberries and celery.

Cook for a few minutes for a medium-rare result. Add 1 tablespoon butter, until the sauce has thickened. Set aside and keep warm.

How to serve the venison loin:

Place a small pile of pappardelle. Carve venison into diagonal slices. Fan the meat slices across plate and drizzle the sauce on top.

mycookingsecrets thought:

Even though medium rare method is more popular, in this picture the venison steak is cooked well done.

Category: Meat, Uncategorized

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