Pair this Star Anise Dusted Venison With Red Grapes with a glass of Shiraz.
Today’s inspirational recipe from Lavender and Lime ♥ Star Anise Dusted Venison With Red Grapes ♥ #LavenderAndLime Share on X
I started blogging in September 2009 and I can see such a huge movement in where my blogging has gone since the beginning. At first, my blog was all about my recipes. I didn’t even take photographs. All I wanted to do was share my recipes. I was not a writer, just a cook. I then moved along to taking photographs with my cell phone and the next step was to get myself a camera and a tripod. My blog is still all about my recipes, but now along with a list of ingredients and what to do with them, I share my thoughts, musings and memories. I edit my photographs and add my name to them – one because I am proud of how my photographs continue to improve and two because I want to stop other people scraping my photographs as has happened in the past. One of the things I am most proud of is that I have been asked by Woolworths to write blog posts for them, with recipes. In January I wrote about grapes. This recipe was inspired by the fact that Woolworths do such lovely venison. I decided to pair the sweet red grape variety, Flame, with some venison fillet. Given that venison and grapes are complimented by star anise I used this as the flavour base for my dish. This spicy meat will go well with a glass of Shiraz.
Star Anise Dusted Venison With Red Grapes
Ingredients
- 1 star anise
- 1.25 mls black peppercorns
- 5 mls salt
- 1 venison fillet
- 15 g butter
- 15 mls olive oil
- 80 mls red wine
- 100 g red grapes, halved
Method
- use a spice grinder to grind the star anise, peppercorns and salt into a fine powder
- pat dry the venison and rub the spices over the meat
- heat the butter and the olive oil in a frying pan
- when the pan is hot cook the venison 2 minutes per side
- add the red wine and then remove the venison and leave it to rest
- add the grapes and allow the sauce to thicken
- you do not want to grapes to break down too much
- slice the venison and pour the sauce over the venison
Click on the links for conversions and notes.
Even the name of the dish sounds so romantic! The dish is gorgeous, I´d probably have to use a beef fillet (if I could get hold of one) but I love the flavours in this dish.
beef fillet would work just as well, but pork might be even better!
Very nice recipe Tandy!
I can imagine all the mouth-watering flavours… Yummy 🙂
One thing, I followed your link for scraping, and then followed the links to JO’s brownies and the other one, but I think that link had changed, because I couldn’t find any brownie recipe in there or any post prior to November 2011, for that matter… I put my name on my photos too, don’ like scraping neither.
Have a nice day 😉
hi, I have followed the JO link and it goes to the post. But I see the other one no longer goes to where I meant it to go. Thanks for letting me know. Enjoy your day as well 🙂
This recipe looks wonderful. Congrats on the Woolworth’s blog.
thank you so much Bexx 🙂
I am VERY proud of you 🙂
thank you my darling friend xxx
I love this one and am looking for new ways to use venison. Thanks.
please try it with your American grape varieties – I would love to know how Concord grapes compare 🙂
Saw that you posted this on the SRC FB page. We eat a lot of venison… going to try this one!
please let me know how it works for you! Thanks for the visit 🙂
I think blogging is like an ongoing evolution and change. Speaking of needing to watermark your pictures, what program do you use? Lovely venison dish. Take care, Bam
Thanks BAM! I use Adobe PhotoShop Elements 9 and I am busy playing around with my watermark 🙂
Congratulations on the Woolworth’s thingy. What a great compliment, and well deserved, Tandy. This recipe sounds so delicious. I agree with Chica that the name sounds really romantic. I think I will probably use pork though.
thank you AD! I am sure it will be great with pork, and might have to do that myself next time 🙂
Congrats Tandy! And very well deserved!! This is another fabulous recipe! Since I don’t have any venison, I’ll take your suggested for using pork!!
Please let me know how it turns out – and thanks so much 🙂
Kudos Tandy – what a fantastic feather in your cap. This is a brilliant recipe!
🙂 Mandy
thank you so much Mandy 🙂
Now I’m hungry…Yes, I can see where Pork would probably be more complimented with the grapes and Star Anis, than Beef, but, I bet I wouldn’t walk away from the table with a plate still full of either…Great looking recipe.
I am sure it would work well with beef, thanks Paul 🙂
What a lovely & festive venison dish! I absolutely adore venison cooked correctly! That grape sauce is a real winner too! 🙂 Yum!
As long as the venison is cooked properly and not too dry, I love it 🙂