Game meat is certainly exceptional, but it is not always available, and its processing and, above all, preparation before actual cooking, including possible pulling and cooking, has its difficulties.
The other ingredients used, including spices, have a large share in the specific taste of venison.
This time, we have prepared for you 5 great recipes for fake venison feasts, thanks to which you will not even miss the venison.
So let’s do it!
Beef medallions with cranberry and red wine sauce
Try this simple recipe for a great lunch or dinner that you’re sure to enjoy! The combination of beef, red wine and cranberries never gets old.
- 320 g of roast beef
- 1 small onion
- 30 g of dried cranberries
- 300 ml of red wine (e.g. bordeaux)
- half a teaspoon of ground cinnamon
- 2 tablespoons pureed tomatoes
- 1 teaspoon of red wine vinegar
- 1 teaspoon semi-coarse flour
- 1 teaspoon ground pepper
- 3 tablespoons of oil
- Cut the beef into slices and cut them into medallions.
- Mix semi-coarse flour and ground pepper and coat the medallions in the mixture.
- Heat 2 spoons of oil in a frying pan and fry the meat on it until golden on both sides.
- Put the meat in a warm place and lightly salt it on both sides.
- Spread a spoonful of oil on the pan, heat it up and fry the chopped, cleaned onion on it.
- Add salt to the sautéed onion, mix and place the roasted meat on it.
- Dilute the baking powder in the pan with a little hot water.
- Add 200 ml of red wine and 2 tablespoons of dried cranberries to the meat.
- Add more hot water so that the meat is almost covered and simmer covered for 30 minutes.
- After 30 minutes, add another 2 tablespoons of dried cranberries and strained tomatoes.
- Add a little hot water and simmer for another 30 minutes.
- After this time, pour in the rest of the wine and sprinkle in the remaining cranberries, add a little salt, or add a little hot water and simmer until the meat is soft.
- Mix cinnamon and red wine vinegar into the finished sauce.
- Enjoy your meal!
Do you want to prepare something really luxurious? You can’t go wrong with our beef in wine recipes. Try the roasted and stewed version, with mushrooms or beets and much more.
Rabbit in cream
Rabbit with cream sauce is a delicacy in itself, but try to spice up the dish with spices that are used on venison and the result will be even better!
- 4 cleaned portions of rabbit
- 100 g of bacon
- salt and a pinch of sugar
- 3 balls of juniper
- 100 g of butter or lard
- 300 g of root vegetables (carrots, parsley, celery), cut into slices
- 50 g onion, cut into slices
- 1/2 lemon
- 12 balls of pepper, 6 balls of allspice
- 1 bay leaf, a little thyme
- 600-700 ml of poultry stock
- approx. 250 ml of whipping cream
- bun dumpling
- Preheat the oven to 180°C.
- Pass the rabbit parts through strips of bacon.
- Salt and rub with pounded juniper.
- In a frying pan, sauté root vegetables, onions and finely grated lemon peel with pepper, allspice, bay leaves and thyme.
- Place the prepared portions of rabbit in the base and slowly bake in the oven until soft, about 50 minutes to an hour.
- Remove the soft meat, put it in a saucepan and put it in a warm place.
- We remove all the spices for the juices.
- Pour in the cream and mix, if necessary, dilute with stock.
- Acidify the sauce with lemon juice, add salt or sweeten if necessary.
- Strain the rabbit meat into a saucepan and reheat well.
- Served with a bun dumpling.
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Fake venison stew
Do you love goulash? How about one with beef, cream and plum jam? Are you drooling already? So let’s cook it together!
- 1 kg of beef
- 250 ml cooking cream
- 1 teaspoon ground black pepper
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 2 tablespoons of plum jam
- 2 teaspoons of sweet red pepper
- Fry the chopped meat on onions, cover with water, add all the spices, jam and simmer until soft.
- When the meat is soft, we can (but don’t have to) take it out and mix the juice with pieces of jam.
- Return the meat to the sauce, let it cook a little and serve with the dumpling.
Try our delicious venison recipes too! We bake, cook and pickle.
Roast turkey with fresh herbs and lemon juice
Bake this juicy turkey with a fresh herb marinade. Your whole family will enjoy!
- a turkey of approx. 5 kg
- about a quarter cup of olive oil
- 2 large lemons
- 3 tablespoons of freshly chopped marjoram, thyme, rosemary, basil, garlic
- a pinch of ground black pepper to taste
- Preheat the oven to approximately 180 °C.
- In a small bowl, mix together marjoram, thyme, rosemary, basil, garlic and black pepper.
- We carefully cut and lift the skin from the turkey so that we can rub the clean meat with olive oil.
- Then sprinkle it evenly with lemon juice and cover with roughly two-thirds of the herb marinade.
- Then we return the skin back to its place and sprinkle the turkey with the rest of the lemon juice and anoint it with the remaining marinade.
- Salt the turkey.
- Let’s bake in the oven.
- Bake it in a deep dish and a preheated oven for about two and a half to three hours.
- If the meat on the bone is no longer pink, the turkey is ready.
- After removing from the oven, let the turkey rest for another 15 minutes and then cut into portions.
- Meat is served with stewed, baked or caramelized vegetables, boiled potatoes.
You may also find our reviews of built-in pipes useful. Who won in our comparison?
Pork loin à la venison
A simple and very tasty recipe that will remind you of the unforgettable taste of venison without having to use it. All you need is pork and a unique homemade sauce made from red wine and plum jam. Enjoy it!
- 4 slices of pork loin
- 2 tablespoons of tomato puree
- 150 ml of red wine
- 1-2 spoons of plum jam
- 2 cloves of garlic
- 2 – 3 cloves
- black pepper
- 500 g of potatoes
- 200 g of bacon
- herbs (to taste)
- We cut the slices of pork loin, pound it, season it with salt and pepper and cut it in half.
- Melt the butter in a pan with a little oil, fry the garlic in it, add the meat, which we sear and season with thyme, then cover and simmer.
- When the loin is ready, remove it from the pan and add wine, plum jam to the pastry and reduce.
- Later we add the tomato puree and season everything with grated ginger, cloves, cinnamon, a little butter and cook for a while longer.
- Peel the potatoes, cut them into cubes and boil them briefly.
- Fry the diced bacon in a pan, add the potatoes, mix and fry together.
- Finally, season with herbs.
- We serve pork loin with sauce and potatoes with bacon.
And how did you like our recipes today? Write to us in the comments!