Venison Steaks with Cassis Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 9 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 steak (s) from venison (e.. from the top)
- 0.75 ¾ bottle red wine, dry
- 2 shallot (s), roughly chopped
- 10 black peppercorns
- 10 juniper berries
- 4 bay leaves
- 4 dashes balsamic vinegar
- Salt and pepper, black or colored, ground
- 6 stalks thyme
- 6 dashes olive oil
- 250 g mushrooms, fresh, sliced
- 3 tablespoon clarified butter
- 1 glass game stock
- Cassis (liqueur or syrup)
- 100 g butter, very cold
Print Recipe
Pin Recipe Instructions
- Mix a marinade from 1/2 bottle of red wine, shallots, peppercorns, juniper berries, bay leaves, balsamic vinegar, thyme and olive oil in a baking dish or shallow bowl. Marinate the meat cut into approx. 2 - 3 cm thick slices (across the grain) for at least half a day, at least for the last three hours at room temperature.
- Take the steaks out of the marinade and dab them, sear them in 1 tablespoon of very hot clarified butter for one minute on each side until they are browned. Continue to cook in the oven at 100 ° C for approx. 20 - 40 minutes, depending on the desired state of cooking.
- In the meantime, deglaze the roast with the remaining 1/4 bottle of red wine and remove it from the bottom of the pan or roaster, then let it boil down. Top up with the marinade, boil down again at a high temperature, then pour in the stock and boil down again.
- Sweat the mushrooms in a separate pan in 2 tablespoons clarified butter. Finally deglaze with a dash of red wine and set aside.
- Strain the sauce through a sieve. Add the mushrooms, season with cassis liqueur or syrup and salt and bring to the boil. Finally stir in the cold butter cut into cubes to thicken.
- Take the steaks out of the oven and serve with the sauce. This goes well with potatoes or tagliatelle as well as a vegetable side dish e.g., Braised Pumpkin.
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