Venison is a lean, flavorful meat that can be cooked in a variety of ways. It is often served with a sauce to add richness and depth of flavor. Here are 15 sauces that go well with venison.
Here are some tips for choosing a sauce for venison:
Consider the cut of venison you are using. Some cuts, such as steaks or chops, are better suited for bolder sauces, while others, such as roasts or stews, are better suited for more delicate sauces.
Think about the flavors you like. Do you prefer sweet, savory, spicy, or tangy sauces? There is a sauce out there for everyone, so find one that you think will complement the flavors of your venison dish.
Experiment with different sauces. There is no right or wrong answer when it comes to choosing a sauce for venison. The best way to find the perfect sauce is to experiment and see what you like.
I hope you enjoy these sauces with your venison dishes!
This mouthwatering Jaeger Sauce is a type of German mushroom gravy. Easy to make in about 20 minutes with everyday ingredients, the finished sauce is so creamy and has incredible layers of umami, herby, and savory flavors. Serve it with schnitzel, steak, veggies, and more!
Please leave a comment and rating below, if you loved this round up of sauces for venison. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Venison is often served with a sauce to add richness and depth of flavor. Here are 15 delicious sauces that go well with venison. Try this Red Wine Sauce. This classic French sauce is ideal for game meats.
To a small saucepan, add wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 10 minutes.
Add the broth and bring to a boil again. Continue cooking until this mixture reduces by half, 15-20 minutes.
Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Enjoy immediately.
You can make red wine reduction up to 4 days ahead of time. Store it in an airtight container in the fridge until it’s time to reheat and serve.It also freezes well for up to 6 months. Thaw the frozen sauce in the refrigerator overnight before reheating.