How to Make a Roast Venison and Plum Sauce Video

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How to Make a Roast Venison and Plum Sauce

How to Make a Roast Venison and Plum Sauce Sara: Welcome to Country Homes and Interiors entertaining special. I’m Sara Bird and I’d like to introduce how to make a delicious roasted loin of venison served with a fruity plum sauce. Male: So I want to show you the pan frying of our venison. So this is the technique of pan frying. We have a loin of venison which is coming from a wild fallow deer which has been hung for three weeks on a carcass. Seasoning, so I’m using a little bit of olive oil, when I cook with an olive oil I use the cheap one I tend to choose an olive oil that has this extra virgin. So what I’m using a bit of butter, a bit of olive oil and I want to take this to what we call the burn ones there before I add my venison steaks. But what we’re looking for is a happy sizzle. So this is so crucial now to get in the perfect steaks. What we’re interested in, in this slow permeation of heat up through the fillet. If I put down a very high temperature, yes, I develop a lot of color but the high temperature requires the protein tips to tighten up and you get a very big gray line on the steak, So what I want is if I cook this perfectly, when I cut into it I’ll have a beautiful caramelization both sides and it will be nice and pink all the way through. So let’s have a look at that. Can we see the butter is not burning just taking away nicely that very gentle sizzle? If we turn it over we got a beautiful caramelization underneath. The final stage I’m just going to add some thyme while it’s still sitting in the pan a little bit of bay leaf, some garlic and we’ve got some gin of the berries, I’m just going to crush. So I leave that to rest for a bit. So a very simple little sauce that I want to show you and will accompany my venison. I have a rich full bodied red wine Cabernet Sauvignon, I’ve got some prunes, some cinnamon, so I’m going to add a bit of that cinnamon and some bay leaves and some orange. Some of the ingredients to mold wine and we going to cut a couple of slices of that very thinly and a high heat but what I want to do is boil away the alcohol. So I’m just tasting and it doesn’t take long to remove that’s almost done so my orange slices in there, some bay leaf and some prunes look for the eye shine prunes that really put variety. So it might prunes in and I leave that to mascerate in those ingredients. So you leave that for a couple of hours and I don’t usually do this but-- Okay, so after that we take out — the delicious to just serve this for breakfast just as they are. So then I’m just going to tip away, take away my aromax so we’re going to blitz that now. That’s all we do. Venison is one of those meats you certainly wouldn’t want to serve well done. It’s a very lean meat so it lends itself very well to cooking the sauce. So we have a roasted loin of venison and portray of winter root vegetables and plum sauce.

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How to Make a Roast Venison and Plum Sauce

Sara: Welcome to Country Homes and Interiors entertaining special. I’m Sara Bird and I’d like to introduce how to make a delicious roasted loin of venison served with a fruity plum sauce.

Male: So I want to show you the pan frying of our venison. So this is the technique of pan frying. We have a loin of venison which is coming from a wild fallow deer which has been hung for three weeks on a carcass. Seasoning, so I’m using a little bit of olive oil, when I cook with an olive oil I use the cheap one I tend to choose an olive oil that has this extra virgin.

So what I’m using a bit of butter, a bit of olive oil and I want to take this to what we call the burn ones there before I add my venison steaks. But what we’re looking for is a happy sizzle. So this is so crucial now to get in the perfect steaks. What we’re interested in, in this slow permeation of heat up through the fillet.

If I put down a very high temperature, yes, I develop a lot of color but the high temperature requires the protein tips to tighten up and you get a very big gray line on the steak, So what I want is if I cook this perfectly, when I cut into it I’ll have a beautiful caramelization both sides and it will be nice and pink all the way through.

So let’s have a look at that. Can we see the butter is not burning just taking away nicely that very gentle sizzle? If we turn it over we got a beautiful caramelization underneath. The final stage I’m just going to add some thyme while it’s still sitting in the pan a little bit of bay leaf, some garlic and we’ve got some gin of the berries, I’m just going to crush.

So I leave that to rest for a bit. So a very simple little sauce that I want to show you and will accompany my venison. I have a rich full bodied red wine Cabernet Sauvignon, I’ve got some prunes, some cinnamon, so I’m going to add a bit of that cinnamon and some bay leaves and some orange. Some of the ingredients to mold wine and we going to cut a couple of slices of that very thinly and a high heat but what I want to do is boil away the alcohol.

So I’m just tasting and it doesn’t take long to remove that’s almost done so my orange slices in there, some bay leaf and some prunes look for the eye shine prunes that really put variety. So it might prunes in and I leave that to mascerate in those ingredients. So you leave that for a couple of hours and I don’t usually do this but--

Okay, so after that we take out — the delicious to just serve this for breakfast just as they are. So then I’m just going to tip away, take away my aromax so we’re going to blitz that now. That’s all we do. Venison is one of those meats you certainly wouldn’t want to serve well done. It’s a very lean meat so it lends itself very well to cooking the sauce. So we have a roasted loin of venison and portray of winter root vegetables and plum sauce.

Transcription by: Scribe4you Transcription Services