Venison Steaks with Cassis Red Wine Sauce

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Sweat the mushrooms in a separate pan in 2 tablespoons clarified butter. Finally deglaze with a dash of red wine and set aside.
5. 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.
6. 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.