Weight Watchers Venison Recipes

Venison steaks with blackberry sauce Recipes WW USA

WEBHeat oil in a large nonstick skillet over medium-low heat. Add the fennel and radicchio and cook, stirring occasionally, until very soft, about 30 minutes. Meanwhile, spray a broiler …

1. Heat oil in a large nonstick skillet over medium-low heat. Add the fennel and radicchio and cook, stirring occasionally, until very soft, about 30 minutes. Meanwhile, spray a broiler rack with nonstick spray; preheat the broiler or grill.
2. Reserve 8–12 blackberries; combine the remainder in a small saucepan with the broth and thyme; bring to a boil, then cook until the berries are easily mashed, about 2 minutes. Transfer to a fine-mesh sieve set over a bowl; press the berries with the back of a spoon, taking care to scrape the residue from the outside of the sieve into the bowl. Return the puree to the saucepan.
3. In a small bowl, dissolve the cornstarch in the orange juice. Add to the puree. Cook over medium heat, stirring constantly, until the mixture thickens, bubbles, and turns translucent, about 2 minutes.
4. Broil or grill the steaks 5 inches from the heat until an instant-read thermometer inserted into the center of each steak registers 160°F for medium, 145°F for medium-rare, about 1 1/2 minutes on each side for medium-rare. Slice into thin strips.

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Venison casserole with potato and onion bake

WEBPreheat the oven to Gas Mark 5/190°C/fan oven 170°C. Heat the oil in a large flameproof casserole dish on the hob and add the bacon, cooking …

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
2. Heat the oil in a large flameproof casserole dish on the hob and add the bacon, cooking it over a medium-high heat for 1-2 minutes. Add the venison a handful at a time, cooking each handful until seared and browned before adding the next. Pour in the red wine, allowing it to bubble up. Next add the stock, shallots, carrots, thyme and parsley. Bring up to the boil, then cover and transfer to the oven to cook for 1 hour 45 minutes.
3. When the casserole has been in the oven for 30 minutes, prepare the Potato & Onion Bake. Mist a large oblong baking dish with low fat cooking spray and layer the potatoes and onions in the dish, seasoning with salt and pepper as you go, and finishing with a layer of potatoes. Pour in the hot stock. Transfer to the oven and bake above the casserole for 1 hour 15 minutes. Serve with the venison and green vegetables.

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