What To Know
- Whether you’re a seasoned chef or a home cook looking to impress, this recipe is a culinary masterpiece waiting to be discovered.
- If you don’t have time to simmer the sauce for hours, use a pressure cooker to tenderize the venison in a fraction of the time.
- Stir in a cup of heavy cream or sour cream to the sauce for a creamy and indulgent twist.
Embark on a culinary adventure with our exquisite venison tomato recipe. This tantalizing dish seamlessly blends the robust flavors of venison with the vibrant sweetness of tomatoes, creating a symphony of taste that will leave you craving more. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is a culinary masterpiece waiting to be discovered.
Ingredients
- 1 pound venison steak, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for searing
Instructions
Step 1: Season and Sear the Venison
In a large bowl, combine the venison cubes with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned, about 2-3 minutes per side.
Step 2: Sauté the Aromatics
Remove the venison from the skillet and set aside. Add the onion and garlic to the skillet and sauté until softened, about 5 minutes.
Step 3: Add the Tomatoes and Spices
Pour in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Step 4: Return the Venison
Add the seared venison back to the skillet and stir to combine.
Step 5: Simmer and Tenderize
Reduce heat to low, cover, and simmer for 2-3 hours, or until the venison is tender and falls apart.
Step 6: Thicken the Sauce
If desired, you can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water). Bring the sauce to a simmer and whisk in the slurry until thickened.
Step 7: Serve and Enjoy
Serve the venison tomato recipe hot over your favorite pasta, polenta, or rice. Garnish with fresh parsley or cilantro for added flavor.
Tips for the Perfect Dish
- For a richer flavor, use ground venison instead of venison steak.
- Add a splash of red wine or beef broth to the sauce for added depth.
- If you don’t have time to simmer the sauce for hours, use a pressure cooker to tenderize the venison in a fraction of the time.
- Serve with a side of crusty bread to soak up all the delicious sauce.
Variations
- Spicy Venison Tomato Recipe: Add a pinch of cayenne pepper or chili flakes to the sauce for a kick of heat.
- Creamy Venison Tomato Recipe: Stir in a cup of heavy cream or sour cream to the sauce for a creamy and indulgent twist.
- Mediterranean Venison Tomato Recipe: Add chopped olives, capers, and feta cheese to the sauce for a Mediterranean-inspired dish.
Answers to Your Questions
Q: What is the best cut of venison for this recipe?
A: A tenderloin or backstrap is ideal, but you can also use shoulder or leg meat.
Q: Can I use ground beef instead of venison?
A: Yes, but the flavor will be different. Ground beef will not have the same gamey taste as venison.
Q: How long can I store the venison tomato recipe?
A: Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the venison tomato recipe?
A: Yes, freeze the leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What sides go well with the venison tomato recipe?
A: Serve with pasta, polenta, rice, mashed potatoes, or roasted vegetables.
