Venison Knuckle

At the supermarket there was a special sale for new zealand venison, so We thought to give it a try.

Red Wine Jus

Sauce Recipe adapted from https://www.stuff.co.nz/life-style/food-wine/69534392/null

serving: 2-3

Ingredients:

  • 2 chopped shallots or 1 chopped yellow onion

  • ½ cup port (if you have none replace with red wine)

  • ½ cup red wine

  • 1 sprig rosemary

  • 1 bay leaf

  • 2 cups good beef stock

  • Salt to taste

  • 2 tablespoons butter or corn starch (mix with a little water first)

  • 500-600g of venison knuckle or any other cut of venison

Method:

1. Remove venison from the fridge at least 20 mins before cooking. Season with pepper, then sea salt just before cooking.

2. Pan fry the shallots for the jus until slightly caramelized/browned. Pour in wine, port and herbs and simmer until reduced by half. Next pour in the stock and reduce again by half.

3. To cook the venison, heat a pan to medium high heat. Venison is best served medium rare to rare. for for steaks: the Approximate cooking time for rare is 1 min each side per cm thickness. steaks tend to be around 1.5 cm thick so about 1.5-2 mins each side should cook it perfectly. for large piece: sear each side for a couple of minutes until slightly brown then finish off in the oven at 90c for 8-10 minutes for medium rare, 12-15 minutes for medium. Once cooked set aside to rest for at least 5 mins.

4. Strain the reduced jus through a sieve and add any juice from the meat, bring back to boil. Remove from the heat and mix in the butter just before serving (or corn starch which needs to be boiled off), season to taste.

what a fancy weekday meal we had. the venison was super tender and tasty, it wasn’t too gamey in flavor and actually was more similar in texture and taste to beef. and we only cooked half of it, so i will am excited to have it again. the meat really doesn’t need much of anything else besides a good amount of salt and pepper but the red wine jus was a nice complement. i also made some simply polenta to add some starch to the meal and had served it with a simple salad to complete the meal. what a luxury to be able to cook and eat some venison at home. i know its important to support the local farms and produce but once in awhile its good to splurge and try something different.

cooking, dinnerJackie Wongvenison, red wine jusComment