fish sausage

[BBQBluesMan]

please share the venison diane recipe!

From Hank Shaws website. The sauce is awesome! Side note. I always double the sauce, it keeps pretty well and goes good on about anything. I also season with coarse sea salt, cracked black pepper and ground white pepper, this recipe only calls for salt, but I am a pepper enthusiast haha.

4.8 from 5 votes

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Venison Steak Diane

Prep Time
20 mins

Cook Time
12 mins

Total Time
32 mins
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Steak Diane really needs a tender cut, and with venison that means tenderloin or backstrap. The best way to cook this is with a large piece of backstrap that you then cut into medallions right before you serve. If you have regular medallions, it will still work. While it is important to use heavy cream for this recipe (lighter creams will separate), it is not that important to have fancy brandy for this recipe -- just use something you would drink, OK?

Course: Main Course
Cuisine: French
Serves: 2 people
Author: Hank Shaw

Ingredients

• 1/2 pound piece of venison backstrap or tenderloin
• Salt
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 1/4 cup brandy
• 1/2 cup venison stock or beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• Minced herbs for garnish (basil parsley, chives, etc)

Instructions

• Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
• Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
• Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.
• Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like. Don't let the sauce boil again or it could break.
• Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives are traditional, but basil and parsley are also nice.

Looking for another classic to make with venison tenderloin? Try Venison with Cumberland Sauce.

 

[Chas'n Tail]

Yes, and they are excellent! This was the Valentines day feast I prepared, was a hit with the Mrs! Walleye cakes over some mixed greens for an app and Venison Diane with some prosciutto/cream cheese wrapped asparagus. YUM



Here is the recipe for the fish cakes. Have made many times, always has turned out great. Actually prefer pike. Meat holds up better. May need to adjust ingredients slightly to achieve a good patty and season to taste. Also helps to roll slightly in flour before frying in 350 deg oil.

Fish cakes

5 shallots, minced
Olive oil
6-7 oz mayo
1 egg, beaten
2-3 oz of good brown mustard
1.5 tbsp chopped parsley
1 bunch of chives, minced
Tabasco sauce, as needed
Old bay seasoning, as needed
1 pd white fleshed fish- walleye and pike work really well
2 oz cracker crumbs- finely crushed - about 1 whole sleeve give or take
Salt and pepper, as needed
Peanut oil, as needed

1) cook fish fillets in boiling chicken stock, remove from liquid and flake apart. Remove any bones if present. Cool down in fridge.

2) sauté shallots in police oil until translucent

3) combine shallots, mayo, eggs, mustard, parsley chives, Tabasco, and old bay. Add mayo, flaked fish, and cracker crumbs

4) divide into small patties about 3 inches across, and 1/2-3/4 inch thick

5) saute fish cakes in peanut oil until golden brown and thoroughly cooked

6) garnish with red pepper marmalade (mixture of 4oz cooked red onion, minced, 1/2 oz olive oil, 2 whole roasted red peppers. 1 oz capers, minced chives, and salt and pepper, combine and allow to cool for several hours) or homemade tarter sauce.

Hey thanks!! That looks awesome!! Hell of a nice job on that venison too!!

 

[Lou63]

a few years ago the kids and I got a bunch of northerns and i wasnt very good at getting out the Y bones. I ground it and made patties then froze them raw on wax paper. bagged them up and when we wanted a quick meal it was just pop em out of the freezer and into the micro wave to thaw them a bit and then fried them up, never had any go to waste.