Posts Tagged ‘elegant entree’

Thanksgiving Venison

Thanksgiving is almost here. We always make a venison roast as well as a turkey. Cranberries go great with venison meat; the tartness of the berries is a nice compliment with the sweetness of the deer. Last year I discovered an fantastic Cranberry-Orange Relish that I served with my venison steaks. Click here to make it.

Happy Thanksgiving!

Venison Steaks with Cranberry Orange Relish

Venison goes beautifully with any sort of berry. In the winter, I especially like to experiment with cranberry dishes. This year, I had a HUGE box of oranges that I gotten for a fundraiser, and was madly thinking of things I could do with them before they went bad. I came upon this cranberry and orange relish, paired it with venison steaks, and was very, very happy.

Venison steak with Cranberry Orange Relish

Recipe: Cranberry and Orange Relish


  • 1 12 oz package fresh cranberries
  • 1 orange
  • 1/2 tsp ginger paste
  • 2/3 cup agave nectar

Cranberry and Orange Relish


  1. Wash the cranberries and scrub the orange. Quarter the orange and remove seeds (leave the peel on). Put cranberries and orange in a food processor and pulse until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add the ginger paste and agave necter, taste to adjust the sweetness as desired. Stir well and refrigerate for at least 2 hours before serving.

Quick Notes

You can freeze the relish for up to 2 months. Makes about 2 1/2 cups.


You can use 1 cup of white sugar instead of agave nectar.

Cooking time (duration): 5

Recipe: Venison Steaks


  • 4 venison steaks (or medallions) olive oil salt and pepper to taste


  1. Heat the grill to 300. Rub each steak with some olive oil, salt and pepper. Cook to medium rare (about 4 minutes per side, depending on how thick the steaks are).

Cooking time (duration): 10

Number of servings (yield): 4

Meal type: dinner

Microformatting by hRecipe.

See this link at The Local Cook and find more great sauces.

Nut-Encrusted Venison Saddle

Nut-Encrusted Vension SaddleI am so tickled with myself. I watched this dish being made on a show and sort of figured out how to do it myself. Yum! This is one of the best dishes I have ever made. The nuts are a great compliment for the venison, and the bacon…well, anything wrapped in bacon is fantastic!

Recipe: Nut-Encrusted Venison Saddle


  • 1 4 ½ lb Venison Saddle
  • ½ cup pepitas (raw pumpkin seeds)
  • ½ cup sunflower seeds
  • ½ cup macadamia nuts
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 egg yolks, beaten
  • uncured bacon
  • 1 tbs oil


  • Pre-heat the oven to 200°.
  • Put all nuts in a food processor and chop until nuts are the consistency of bread crumbs. Add the salt and pepper to the nuts and mix thoroughly. Spread the nuts in a shallow pan, one large enough to fit the saddle.
  • Rub the venison saddle with the egg yolks. Roll the meat in the nuts so that the nuts form a crust.

Prepping the saddle

  • Lay about 10 slices of bacon in a row on a cutting board.
  • Place the saddle on the bacon, then wrap each slice around the meat and secure with toothpicks.
  • Heat the oil in a large skillet. Brown the meat on each side, about 4 minutes per side.

browning the venison saddle

  • When the meat is browned, transfer saddle to a roasting dish, cover, and place in oven.
  • Cook until internal temperature of meat is 120°, which for a 4 ½ lb saddle will take about 2 hours.
  • Remove from oven and let sit until meat reaches 140°.

venison saddle in oven


This recipe would work well with a nice roast if you don’t have a saddle. You’ll just need to adjust the cooking time.

Cooking time (duration): 145

Number of servings (yield): 8

Meal type: dinner

My rating:5 stars: ★★★★★

Microformatting by hRecipe.

What’s a saddle?

Ever had chops? Well, the saddle is the part of the animal that becomes your chops. It’s the back strap and tenderloin with the bone in. This is the best meat on the animal, which makes this dish a fabulous gourmet dinner. It’s a little tough to get in the home butchering process, but if you’re willing to bring out the bone saw, it’s worth the effort.

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