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Bobby Flay's Pan-Roasted Venison with Jalapeño Sauce Recipe

The Iron Chef and Food Network star dishes up a killer venison recipe complete with a tangerine and roasted jalapeño sauce.

The venison that we serve at Mesa Grill is farm-raised and never gamey. It’s also incredibly lean—so don’t overcook it. I love to pair it with a sweet and spicy sauce such as this one as venison loves to be paired with big flavors. Tangerines are a great choice for the sauce because of their bright and slightly tart flavor.

Ingredients — Serves 4

Roasted Jalapeño Sauce:
1 cup red wine vinegar
1 cup white distilled vinegar
2 cups sugar
1 cup thawed tangerine juice concentrate
2 tablespoons olive oil
1 small red onion, finely diced
4 jalapeños, roasted, peeled, and chopped
1 cup red wine
6 cups chicken stock
Salt and freshly ground pepper

Venison:
4 (8-ounce) venison steaks
Salt and freshly ground pepper
2 tablespoons olive oil

Directions

Roasted Jalapeño Sauce:
1. Combine vinegar and sugar in a medium saucepan over high heat and cook until the sugar is completely dissolved. Whisk in the tangerine concentrate and cook until the mixture is thickened and reduced by half, stirring occasionally, 10-15 minutes.

2. Heat the oil in a large saucepan over medium heat. Add onions and jalapeños and cook until onions are soft.

3. Increase the heat to high, add the wine and cook until reduced to ¼ cup. Add the chicken stock, bring to a boil and cook until reduced to 2 cups, stirring occasionally, 20-25 minutes. Whisk in the tangerine mixture and cook until a sauce consistency, 15-20 minutes, stirring occasionally. Strain the sauce into a small saucepan and season with salt and pepper. Keep warm.

4. Whisk in the tangerine concentrate and brown sugar and cook to a sauce consistency; season with salt and pepper. Strain into a small saucepan and keep warm until serving.

Venison:
1. Preheat oven to 400 degrees. Season the venison on both sides with salt and pepper.

2. Heat the oil in a large saute pan over medium-high heat. Add venison and cook until golden brown and a crust has formed, 2-3 minutes. Turn over, place pan in oven, and continue cooking for about 2-3 minutes for medium-rare doneness.

3. Drizzle the venison steaks with the tangerine and Roasted jalapeño sauce.

Adapted from Bobby Flay’s Mesa Grill Cookbook, by Bobby Flay. Copyright 2007. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Comments (12)

Top Rated
All Comments
from shane wrote 4 years 20 weeks ago

Farm raised? That ruins the whole environmentally friendly meat thing that hunting brings.

+4 Good Comment? | | Report
from steve182 wrote 4 years 20 weeks ago

Bobby Flay's got nothin' on us, except maybe a little too much chili powder or cumin.

+3 Good Comment? | | Report
from buckshot89 wrote 4 years 20 weeks ago

what ever happened to dipping the backstrap steaks in buttermilk, roll it in flower and then a good ol' pan fry.

+4 Good Comment? | | Report
from Blood Tracker wrote 4 years 20 weeks ago

As mouthwatering as all the dishes sound, none of which would work if you went camping and brought what you really need.

+2 Good Comment? | | Report
from ricochet wrote 4 years 20 weeks ago

Ain't he from New York city?

+2 Good Comment? | | Report
from shane wrote 4 years 20 weeks ago

Sure he can cook meat, but can he skin a buck?

+2 Good Comment? | | Report
from matt wasson wrote 4 years 19 weeks ago

dish sounds good, and farm raised around here means eating the crops available not fed by machine/human. Cut that skan/talo/ white stuff/silver skin off and the "game" taste goes with it!
I'm with you s Buckshot, sometimes the "old fashioned" methods work best!

+2 Good Comment? | | Report
from Boomboomdeer wrote 4 years 19 weeks ago

Sounds gay. For people that don't like deer meat. Salt, pepper, done.

+2 Good Comment? | | Report
from Tripper_174 wrote 4 years 19 weeks ago

Good Lord...give me an old rubber boot and I can make it taste ok with all that stuff poured all over it. Keep it simple and there's a chance I might just cook it and eat it! You know, onions, garlic, salt and pepper.

+2 Good Comment? | | Report
from Ihunt22 wrote 4 years 18 weeks ago

This is definitely not a recipe that your gonna whip out every-time you wanna make some good old venison steaks, but for special occasions we should all definitely try it. its not as complicated as it looks trust me. bobby flay is one of the best chef's america has ever seen... listen to the guy when it comes to cooking, don't just assume the worst cause its different. he has his own show on the food network called "Grill It" for a reason guys and girls. he knows how to handle steaks.

+2 Good Comment? | | Report
from NCBill wrote 4 years 18 weeks ago

Ok, now I'm confused. Seems like part of step 4 of the sauce recipe is also included in step 3, and what's this about brown sugar? This is not in the ingredient list.

My take on this: Skip the sauce, do steps 1-3 of the venison... salt, pepper, olive oil, fry, roast. Done. Dig in.

0 Good Comment? | | Report
from Doug Doty wrote 4 years 13 weeks ago

What's with all the sweet sauces and stuff that are being used to prepare meats these days?
I like it savory with no sweet stuff added, salt, pepper, flour, a few spiced(go lightly) and fry or bake/roast and dig in, as NCBill says..

+1 Good Comment? | | Report
from Hoyt187 wrote 3 years 35 weeks ago

wow he might be a great chef but he needs to stick with the big plates with little servings of tofu and patte and leave the venison to real cooks aka. Jim Zumba

0 Good Comment? | | Report

Post a Comment

from shane wrote 4 years 20 weeks ago

Farm raised? That ruins the whole environmentally friendly meat thing that hunting brings.

+4 Good Comment? | | Report
from buckshot89 wrote 4 years 20 weeks ago

what ever happened to dipping the backstrap steaks in buttermilk, roll it in flower and then a good ol' pan fry.

+4 Good Comment? | | Report
from steve182 wrote 4 years 20 weeks ago

Bobby Flay's got nothin' on us, except maybe a little too much chili powder or cumin.

+3 Good Comment? | | Report
from Blood Tracker wrote 4 years 20 weeks ago

As mouthwatering as all the dishes sound, none of which would work if you went camping and brought what you really need.

+2 Good Comment? | | Report
from ricochet wrote 4 years 20 weeks ago

Ain't he from New York city?

+2 Good Comment? | | Report
from shane wrote 4 years 20 weeks ago

Sure he can cook meat, but can he skin a buck?

+2 Good Comment? | | Report
from matt wasson wrote 4 years 19 weeks ago

dish sounds good, and farm raised around here means eating the crops available not fed by machine/human. Cut that skan/talo/ white stuff/silver skin off and the "game" taste goes with it!
I'm with you s Buckshot, sometimes the "old fashioned" methods work best!

+2 Good Comment? | | Report
from Boomboomdeer wrote 4 years 19 weeks ago

Sounds gay. For people that don't like deer meat. Salt, pepper, done.

+2 Good Comment? | | Report
from Tripper_174 wrote 4 years 19 weeks ago

Good Lord...give me an old rubber boot and I can make it taste ok with all that stuff poured all over it. Keep it simple and there's a chance I might just cook it and eat it! You know, onions, garlic, salt and pepper.

+2 Good Comment? | | Report
from Ihunt22 wrote 4 years 18 weeks ago

This is definitely not a recipe that your gonna whip out every-time you wanna make some good old venison steaks, but for special occasions we should all definitely try it. its not as complicated as it looks trust me. bobby flay is one of the best chef's america has ever seen... listen to the guy when it comes to cooking, don't just assume the worst cause its different. he has his own show on the food network called "Grill It" for a reason guys and girls. he knows how to handle steaks.

+2 Good Comment? | | Report
from Doug Doty wrote 4 years 13 weeks ago

What's with all the sweet sauces and stuff that are being used to prepare meats these days?
I like it savory with no sweet stuff added, salt, pepper, flour, a few spiced(go lightly) and fry or bake/roast and dig in, as NCBill says..

+1 Good Comment? | | Report
from NCBill wrote 4 years 18 weeks ago

Ok, now I'm confused. Seems like part of step 4 of the sauce recipe is also included in step 3, and what's this about brown sugar? This is not in the ingredient list.

My take on this: Skip the sauce, do steps 1-3 of the venison... salt, pepper, olive oil, fry, roast. Done. Dig in.

0 Good Comment? | | Report
from Hoyt187 wrote 3 years 35 weeks ago

wow he might be a great chef but he needs to stick with the big plates with little servings of tofu and patte and leave the venison to real cooks aka. Jim Zumba

0 Good Comment? | | Report

Post a Comment

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