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Home Fry String Beans Chicken

Venison Filets in Raspberry Reduction Recipe

Ingredients

How to make it

  • Crush the raspberries, let them sit for a few minutes, then strain them to get the juice.
  • Sprinkle the filets on all sides with salt and pepper. Sear them over high heat on both sides in the butter, remove, and reserve on a plate.
  • Over medium heat, saute the onion in the butter until soft and transparent. Add the thyme, place the filets (and any accumulated juices) on top of the onions, add the port, and cook over low heat, uncovered, turning the filets, until they are medium. Remove the filets to a serving platter and keep warm.
  • Turn the heat high and reduce the liquid until it is almost a glaze. Add the raspberry juice and reduce again until it is almost a glaze. Taste. Depending on how sour the berries are, you may want to add a pinch of sugar. Add salt and pepper to taste, pour the glaze over the filets, and serve.

Reviews & Comments 3

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  • sheba 17 years ago
    I have all the ingredients for this recipe. Will try it this week. Thanks
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  • krumkake 17 years ago
    We enjoy game with a sweet sauce like this - it's the way we've eaten it in Europe and it's incredibly good. IF I can get my hands on some venison this fall, I would like to try this. We have a restaurant in our area - Ted's Montana Grill - owned by Ted Turner, featuring some of his MT bison ranch meats. The bison filets were better than any beef filet I have ever had - just melt in your mouth tender and tasty! My husband likes to pheasant hunt in the fall, so I'm always looking for good pheasant recipe, too - got any?????
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  • dee 17 years ago
    This sounds really really nice. Will have to try it. Thanks for sharing it with us all. Have a fun and safe 4th :-)
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The Cook

bondc State College, PA

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