Why You’ll Love This Sweet and Savory Venison Recipe
If you’re looking for a dish that perfectly balances sweetness and savory flavors, this venison recipe is a game changer.
I love how the tender venison soaks up the rich, flavorful sauce, creating a mouthwatering experience. The combination of apple and grape jelly adds a delightful sweetness that complements the savory elements beautifully.
Plus, the crispy edges from pan-frying give it an irresistible texture. I can’t get enough of the aromatic hints from the lemon pepper and thyme, elevating each bite.
Whether it’s a special occasion or a cozy dinner, this dish never fails to impress. You’ll absolutely love it!
Ingredients of Sweet and Savory Venison
When it comes to preparing a delicious meal, the ingredients you choose can make all the difference. For this Sweet and Savory Venison recipe, you’ll want to gather a handful of key items that will transform your tenderloin into a dish bursting with flavor. Trust me, your taste buds are going to thank you.
So, let’s explore what you’ll need to whip up this delightful meal.
Ingredients:
- 2 lbs venison loin, silverskin removed
- 1 cup flour
- 1 tablespoon flour (for later use)
- 1 1/2 tablespoons lemon pepper seasoning
- 2 medium white onions, sliced into thin rings
- 2 1/2 cups beef stock or venison stock
- 3 tablespoons apple jelly
- 1 tablespoon grape jelly
- 2 tablespoons tomato paste
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried thyme leaves or 2 tablespoons fresh thyme
- 3/4 cup vegetable oil
Now, as you gather these ingredients, keep in mind that the quality of your venison can really elevate the dish. Fresh, high-quality venison will yield the most tender and flavorful results.
If you can, try to source your meat from a local butcher or a trusted friend who hunts. And don’t forget about the onions; they add a sweetness and depth that’s just divine when cooked down.
This recipe is flexible too—if you want to experiment with different stocks or even add in some mushrooms, go for it! Cooking is all about personal touches, right?
Just don’t skip the jellies; they’re the secret weapon in this sweet and savory balance. Happy cooking!
How to Make Sweet and Savory Venison
Alright, let’s plunge into making this Sweet and Savory Venison. First things first, you’ll want to take that 2 lbs of venison loin and remove any silverskin. It sounds a bit intimidating, I know, but trust me, it’s worth it for that tender, melt-in-your-mouth goodness.
Once that’s done, slice the loin into 3/4-inch thick pieces. Now, cover those slices with some plastic wrap and gently pound them until they double in surface area. This isn’t a stress relief exercise, but it might just help you work out some of those frustrations while making your dinner.
Now, let’s get to the fun part—seasoning! Mix 1 cup of flour with 1 1/2 tablespoons of lemon pepper seasoning in a shallow dish. This is where the magic begins; the lemon pepper adds a zesty kick that pairs beautifully with the richness of the venison.
Next, take your slices of meat and press each one into the seasoned flour, making sure they’re well coated. In a large skillet, heat 3/4 cup of vegetable oil over medium-high heat. Once it’s hot, carefully add your venison slices, frying them until they’re golden brown on each side. The smell wafting through your kitchen will have your family flocking like moths to a flame.
Once your venison is browned, layer them into a 3-quart casserole dish along with the raw, thinly sliced onions and the remaining tablespoon of unseasoned flour. This is where the dish starts to come together, folks.
In a separate saucepan, warm up your 2 1/2 cups of beef or venison stock along with 3 tablespoons of apple jelly, 1 tablespoon of grape jelly, 2 tablespoons of tomato paste, 2 teaspoons of soy sauce, 1 teaspoon of Worcestershire sauce, and 3/4 teaspoon of dried thyme. Stir it all together until combined, and then pour this flavorful concoction over your layered venison and onions.
Cover the dish with foil and pop it in a preheated oven at 350°F. Bake for about 40 minutes covered, and then for the last 20 minutes, take off the foil so the top can get that nice, slightly crisp finish. I mean, who doesn’t love that contrast of textures?
When it’s done, just serve it up and watch everyone dig in, probably forgetting all their table manners in the process. Enjoy!
Sweet and Savory Venison Substitutions & Variations
Exploring substitutions and variations for the Sweet and Savory Venison recipe can open up a world of flavor possibilities.
If venison isn’t available, you can easily swap in beef or pork, adjusting cooking times as needed. For a gluten-free option, use almond flour instead of regular flour.
You could even try different sweeteners like honey or maple syrup in place of jellies. Fresh herbs like rosemary or oregano can replace thyme for a twist.
Finally, consider adding seasonal vegetables, such as carrots or bell peppers, to enhance the dish’s texture and flavor.
Enjoy experimenting with your own combinations!
What to Serve with Sweet and Savory Venison
After experimenting with substitutions and variations for the Sweet and Savory Venison recipe, you might be wondering what to serve alongside this delicious dish.
I love pairing it with creamy mashed potatoes; they soak up the flavorful sauce beautifully.
Roasted Brussels sprouts add a nice crunch and bitterness that balances the sweetness of the venison.
A fresh green salad with a tangy vinaigrette also complements the dish well, providing a revitalizing contrast.
If you’re in the mood for something a bit heartier, consider serving it with wild rice.
Trust me, these sides will elevate your venison experience!
Additional Tips & Notes
While preparing the Sweet and Savory Venison, I’ve discovered a few tips that can enhance your cooking experience.
First, make sure to tenderize the venison well; it really makes a difference in texture. If you prefer a bit more heat, consider adding red pepper flakes to the flour mixture.
For added depth, let the venison marinate in the spices for a few hours before cooking. Finally, don’t skip the resting period after baking; it allows the juices to redistribute.
Enjoy experimenting, and feel free to adjust the seasonings to suit your taste! Happy cooking!