Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Venison with port cranberry and gorgonzola cheese
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="megalomaniac" data-source="post: 5005619" data-attributes="member: 2805"><p>I cannot recommend this enough. Best venison I've eaten.</p><p></p><p>Sautee 2 cloves garlic, 1 large shallot, chopped portobello mushrooms in 2tbs butter. Add 1/4 cup dried cranberries,, 1 cup beef broth, 1 cup port wine and low boil to reduce to approx 1/2 cup (approx 10 min)...set aside.</p><p></p><p>Thick slice venison (I used 4 tenderloins which had been dry aged for 5 days), salt and pepper, then fry in cast iron skillet with 2 tbsp butter until medium rare (about 4 min each side), remove and set aside. Add 1/2 top fresh chopped rosemary to the skillet and then the reduced sauce and another 1/4 cup beef broth. Simmer 1 minute, then spoon out and top the venison steaks. Sprinkle with gorgonzola cheese.</p></blockquote><p></p>
[QUOTE="megalomaniac, post: 5005619, member: 2805"] I cannot recommend this enough. Best venison I've eaten. Sautee 2 cloves garlic, 1 large shallot, chopped portobello mushrooms in 2tbs butter. Add 1/4 cup dried cranberries,, 1 cup beef broth, 1 cup port wine and low boil to reduce to approx 1/2 cup (approx 10 min)...set aside. Thick slice venison (I used 4 tenderloins which had been dry aged for 5 days), salt and pepper, then fry in cast iron skillet with 2 tbsp butter until medium rare (about 4 min each side), remove and set aside. Add 1/2 top fresh chopped rosemary to the skillet and then the reduced sauce and another 1/4 cup beef broth. Simmer 1 minute, then spoon out and top the venison steaks. Sprinkle with gorgonzola cheese. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Venison with port cranberry and gorgonzola cheese
Top