Ingredients
- 4 (8-ounce) venison steaks
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- Tangerine and Roasted Jalapeno Sauce, recipe follows
- Sweet Onion and Sage Gratin, recipe follows
Directions
Preheat oven to 400 degrees F.
Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
Tangerine and Roasted Jalapeno Sauce:
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 jalapenos, roasted, peeled, and chopped
- 1 cup red wine
- 6 cups home-made chicken stock
- 1 cup thawed tangerine juice concentrate
- 1/4 cup light brown sugar
- Salt and freshly ground pepper
Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
Sweet Onion and Sage Gratin:
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more for buttering the pan
- 2 large sweet onions, peeled, halved and thinly sliced
- Salt and freshly ground pepper
- 8 sage leaves, cut into chiffonade
- 4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
- 1 1/2 cups heavy cream
Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.
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By 1Hungryferret
Wheeling, IL
on May 23, 2011
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This was a hit at dinner! I couldn't find tangerine concentrate so I used orange and takes a LOT longer than it says in prep time. It really does cover the gaminess of wild (and slightly freezer burnt venison well though, and makes plenty of sauce. I would definately save this recipe to make again. (Even if its just with beef
By mlancaric2003_4...
south dennis, MA
on December 09, 2005
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this is the best way that I have ever had Venison. bobby is really a wonderfull chef.
By hannahsmays_3385443
COOKEVILLE, TN
on August 16, 2005
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This is not a quick prep recipe but it was worth the effort. I used the leftover sauce two days later on a pork loin I did on the grill and it really spiced it up. I think the sauce could be done earlier in the day so it can go faster in the evening. Also the venison had been in my freezer too long and the marinade/sauce really rescued it.
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