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Braised Venison in Port
Recipe by:
ChefLuigi
Deer steaks cooked nice and slow get a sweet finish from port.
Ready in 2 hours 50 mins
Added to favorites by 2 cooks
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 4 thick-cut venison steaks
- 1 pound red cabbage, thinly shredded
- 1 red onion, thinly sliced
- 2 tablespoons butter
- 1 inch piece ginger root, peeled and grated
- 2 tablespoons red currant jelly
- 2 tablespoons light soft brown sugar
- 3/4 cup beef stock
- 1/4 cup ruby port
- Zest and juice of 1 small orange
Preparation method
Prep: 20 mins | Cook: 2 hours 30 mins1.
Preheat oven to 350 degrees F.
2.
Heat oil in a Dutch oven over medium heat. Sear steaks on both sides, then add cabbage, and onion to the pot over the meat. Remove from heat. Make sure everything is well peppered.
3.
In a saucepan, melt the butter. Cook the ginger in the hot oil for 3 minutes, then add jelly and stir until melted. Add sugar, stock, port, orange zest, and orange juice. Pour over the vegetables and venison in the Dutch oven. Cover.
4.
Bake for 2 1/2 hours, then serve.
Last updated:
Mar 27 2013
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