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Picture of Braised Shoulder of Venison

Braised Shoulder of Venison

This is a great basic recipe for enjoying venison shoulder. A slow braise in red wine and our venison stock, with plenty of aromatic vegetables and herbs, yields meltingly tender meat. If you want to change it up, try adding a little minced ginger or some sauteéd mushrooms or even some raisins and a little cinnamon toward the end of cooking time to highlight the complex sweet/savory flavor of the venison. Serve it over mashed potatoes, polenta, rice, or wide buttered noodles.
Picture of Pepper-Crusted Rack of Venison with Morel Sauce

Pepper-Crusted Rack of Venison with Morel Sauce

Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or brussels sprouts, would nicely complement this luxurious dish.
Picture of Venison Medallions with Cranberry Thyme Sauce

Venison Medallions with Cranberry Thyme Sauce

Tender slices of venison napped in a ruby red cranberry sauce accented with thyme and port. Serve it with baked sweet potatoes and roasted brussels sprouts for an elegant fall or winter supper.
Picture of Venison Stew

Venison Stew

Red wine, bay, juniper, and sweet butternut squash are the perfect complements to venison in this rich, flavorful stew. Serve it with spatzle or noodles to soak up every bit of the savory sauce.
Picture of Venison Tenderloin with Mushroom Cream Sauce

Venison Tenderloin with Mushroom Cream Sauce

The earthy flavor of mushrooms, highlighted with brandy and thyme and enriched with cream, is the perfect foil for sweet venison in this elegant dish.
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Classic French Stocks and Sauces