Venison with Blueberry Sauce and Colcannon
I love this recipe with tenderloins, but backstrap or even a well-cut leg steak would work. And of course this will work with duck, goose, beef or lamb, too. You'll notice I use both clarified and regular unsalted butter here. I like the clarified because it has a high smoke point and is better for searing than regular butter; milk solids burn easily. You can buy it in many markets labeled as Indian ghee, or you can make your own. Or use another fat or oil. As for the mushrooms, I used dried morels. Any good dried mushroom will do. You want that mushroom soaking water, so don't use fresh mushrooms. Port wine can be a nicer kick in the sauce than red wine, but it's strong -- if you use Port instead of red wine, use only 1/4 cup. Finally, remember that this is a savory sauce, despite the blueberries (or huckleberries). If this is weird to you, add some sugar.
I love this recipe with tenderloins, but backstrap or even a well-cut leg steak would work. And of course this will work with duck, goose, beef or lamb, too. You'll notice I use both clarified and regular unsalted butter here. I like the clarified because it has a high smoke point and is better for searing than regular butter; milk solids burn easily. You can buy it in many markets labeled as Indian ghee, or you can make your own. Or use another fat or oil. As for the mushrooms, I used dried morels. Any good dried mushroom will do. You want that mushroom soaking water, so don't use fresh mushrooms. Port wine can be a nicer kick in the sauce than red wine, but it's strong -- if you use Port instead of red wine, use only 1/4 cup. Finally, remember that this is a savory sauce, despite the blueberries (or huckleberries). If this is weird to you, add some sugar.
- salt
- black pepper to taste
- 2 tablespoons unsalted butter
- 3 tablespoons unsalted butter
- 1/2 cup red wine
- 1 garlic clove (minced)
- tenderloins from a deer (or 1/2 pound venison bac
- 2 tablespoons clarified butter (regular unsalted butter, lard, duck fat or vegetable oil)
- 1 small onion (peeled and sliced root to tip)
- 3/4 ounce dried mushrooms (wild if possible, reconstituted in 1 cup hot water)
- 1/2 cup venison stock or beef stock
- 1/2 cup blueberries or huckleberries (fresh or thawed)
- 1 teaspoon fresh rosemary (minced)
- malt or red wine vinegar (to taste)
- sugar (optional)
- colcannon
- 2 large russet potatoes (peeled and diced)
- 1 tablespoons sour cream or heavy cream
- 1 cup chopped spinach or other greens
- Carbohydrate 78.0387832594879 g
- Cholesterol 83.9507812435535 mg
- Fat 32.0441413812305 g
- Fiber 5.86703627835227 g
- Protein 9.2934202166066 g
- Saturated Fat 20.1587920984226 g
- Serving Size 1 1 people (595g)
- Sodium 50.647864256456 mg
- Sugar 72.1717469811356 g
- Trans Fat 2.324291612218 g
- Calories 707 calories
Step-by-step
- Take the venison out of the fridge and salt it well. Let it set on the cutting board while you rehydrate the mushrooms and boil the potatoes for the colcannon.
- Put the diced potatoes into a pot of salted water and bring to a boil. Simmer until tender. Drain the potatoes and put them back in the pot. Turn the heat to low under the pot and let the potatoes steam for a few seconds.
- Beat in the butter, sour cream and chopped vegetables. You want nice mashed potatoes with green streaks. Add salt to taste, cover the pot, turn off the heat and set aside.
- Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside.
- Wipe the pan with a paper towel. Pat the venison dry and put the clarified butter into the pan. Set it over high heat until the butter is very hot, but not smoking. Add the venison and sear until medium-rare. If you don't know to tell when the meat is done, use the finger test for doneness. When the venison is done, move it to rest on a cutting board.
- Return the onions to the pan, add the mushrooms and garlic and saute over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add the wine.
- Boil this down until it's almost gone, using a wooden spoon to stir up any browned bits on the bottom of the pan. Add the stock and mushroom soaking water (strain the water if there is any debris in it) and boil this down by two-thirds.
- Add the huckleberries or blueberries and cook another minute or two. Add black pepper, salt and vinegar to taste. If you want it sweet, add some sugar now; start with a teaspoon or two. Garnish with the rosemary.
A Culinary Adventure: Venison with Blueberry Sauce and Colcannon
As a busy professional woman, time is my most precious commodity. Finding recipes that are both delicious and manageable is a constant quest. This venison dish with its unexpected blueberry sauce, however, has become a staple in my culinary repertoire. It's elegant enough to impress guests, yet straightforward enough for a weeknight dinner. The secret lies in its efficiency; many elements can be prepared ahead of time, reducing the actual cooking time considerably.
The rich, savory venison is beautifully complemented by the tartness of the blueberries, creating a symphony of flavors that dance on the palate. The creamy colcannon, a traditional Irish side dish, provides a comforting counterpoint to the gamey venison. The preparation itself is a meditative experience, a welcome break from the demands of a hectic day. The aroma of sauteing onions and the simmering sauce fills the kitchen, transforming the mundane task of cooking into a moment of self-care.
This recipe isn't just about the delicious meal itself; it’s about the entire process. The careful selection of ingredients, the precise timing of cooking, and the artistry of plating—each step contributes to a holistic experience. It’s a way to reconnect with myself and nurture my body and soul with delicious, healthy food. The ingredients themselves tell a story of nature’s bounty; the rich venison, the earthy mushrooms, the sweet blueberries, each element playing its part in this culinary narrative.
This recipe can be easily adapted to your taste. If you're not a fan of venison, you can substitute it with lamb or beef. The blueberry sauce is equally adaptable, allowing for creative experimentation. Feel free to adjust the sweetness and tartness according to your preference. The key is to embrace the process and enjoy the journey. The preparation itself, a form of meditation, allows me to disconnect from the stresses of the workday and focus on the present moment. Each step, from carefully slicing the onion to the final garnish of rosemary, is a small act of mindfulness. This is more than just a meal; it is a mindful experience, a journey of creating something beautiful and nourishing, and a testament to the power of good food to nourish both body and soul.
The beauty of this dish extends beyond its taste; the presentation is equally important. The deep red of the venison, the vibrant green of the colcannon, and the jewel-toned blueberries create a visually stunning plate. It’s a dish that’s as pleasing to the eye as it is to the palate, a culinary masterpiece that speaks volumes without uttering a single word. In the end, it’s a testament to the fact that even the simplest ingredients can be transformed into something truly extraordinary with a little creativity and care.
Ultimately, this isn't just a recipe; it's a story. A story of finding moments of peace and joy amidst the chaos of everyday life, a story of embracing simple pleasures, and a story of nourishment—both physically and emotionally. It’s a reminder that even a busy schedule can accommodate moments of self-care and culinary creativity. The flavors, the aromas, the presentation—it all contributes to a memorable dining experience, a little piece of happiness crafted from the simplest ingredients and a dash of passion.
