Venison with Blueberry Sauce and Colcannon
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
2 people
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Calories
597 kcal
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Course
Main Course
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Cuisine
Scandinavian
Venison with Blueberry Sauce and Colcannon
Description
Venison with Blueberry Sauce and Colcannon begins by salting venison tenderloin and preparing the colcannon, which is mashed russet potatoes combined with butter, sour cream, and chopped greens including spinach. This traditional Irish-inspired side provides a creamy and earthy counterpoint. The venison is pan-seared in clarified butter for a browned crust while keeping the interior tender. A sauce is made by sautéing sliced onions in butter, then adding rehydrated wild mushrooms, venison stock, red wine, blueberries, rosemary, and seasoning to reduce into a flavorful glaze.
The sauce's mix of sweet blueberries and savory mushrooms complements the gamey venison, while the colcannon rounds out the plate with its smooth texture and fresh greenery. This dish suits dinners that highlight seasonal or special occasion ingredients, pairing well with robust red wines or malty beers as noted.
To enhance flavors, use fresh herbs like rosemary and wild mushrooms if available. Serve immediately to enjoy the contrast of warm sauce and tender meat. Leftovers, if any, can be reheated carefully to preserve texture.
Ingredients
- venison tenderloin or 1/2 pound venison backstrap, from a deer
- salt
- 2 tablespoons clarified butter regular unsalted butter, lard, duck fat or vegetable oil
- 3 tablespoons butter unsalted
- 1 onion peeled and sliced root to tip, small
- 1 garlic minced, clove
- 3/4 ounce dried mushrooms wild if possible, reconstituted in 1 cup hot water
- 1/2 cup venison stock or beef stock
- 1/2 cup red wine
- 1/2 cup blueberries fresh or thawed, or huckleberries
- 1 teaspoon rosemary minced, fresh
- black pepper to taste
- malt vinegar to taste, or red wine vinegar
- sugar optional
COLCANNON
- 2 russet potato peeled and diced, large
- salt
- 2 unsalted butter 3 tablespoons
- 1 sour cream 2 heaping tablespoons, or heavy cream
- 1 cup spinach chopped
- 1 cup other greens chopped
Instructions
- Take the venison out of the fridge and salt it well. Let it set on the cutting board while you rehydrate the mushrooms and boil the potatoes for the colcannon.
- Put the diced potatoes into a pot of salted water and bring to a boil. Simmer until tender. Drain the potatoes and put them back in the pot. Turn the heat to low under the pot and let the potatoes steam for a few seconds.
- Beat in the butter, sour cream and chopped vegetables. You want nice mashed potatoes with green streaks. Add salt to taste, cover the pot, turn off the heat and set aside.
- Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside.
- Wipe the pan with a paper towel. Pat the venison dry and put the clarified butter into the pan. Set it over high heat until the butter is very hot, but not smoking. Add the venison and sear until medium-rare. If you don't know to tell when the meat is done, use the finger test for doneness. When the venison is done, move it to rest on a cutting board.
- Return the onions to the pan, add the mushrooms and garlic and saute over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add the wine.
- Boil this down until it's almost gone, using a wooden spoon to stir up any browned bits on the bottom of the pan. Add the stock and mushroom soaking water (strain the water if there is any debris in it) and boil this down by two-thirds.
- Add the huckleberries or blueberries and cook another minute or two, Add black pepper, salt and vinegar to taste. If you want it sweet, add some sugar now; start with a teaspoon or two. Garnish with the rosemary.
Notes
- Pair this venison dish with full-bodied Spanish red wines or a malty Scottish ale for a balanced drinking experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 86mg | 29% |
| Sodium | 151mg | 6% |
| Potassium | 1431mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1931IU | 39% |
| Vitamin C | 24mg | 27% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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