Venison Steaks with Port Wine and Raisin Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 steak (s), (venison steaks)
- 1 ½ dl port wine
- 6 sprigs thyme
- 1 shallot (s)
- Salt and pepper
- 1 tablespoon butter
- 1 teaspoon, heaped tomato paste
- 1 dl meat stock, strong or game stock
- 60 g butter, cold
- 50 g raisins
- Worcestershire sauce
- lemon juice
Print Recipe
Pin Recipe Instructions
- Bring the port to the boil in a small pan. Put the raisins in a bowl and pour the hot port wine over them. Let cool down.
- Pluck the thyme leaves from the branches and add to the raisins and season with a little pepper. Place the venison steaks in the marinade and cover and leave to stand in the refrigerator for at least 2 hours.
- Chop the shallot very finely. Remove the meat from the marinade, drain well, then pat dry on kitchen paper and season with salt and pepper. Set the marinade aside.
- Heat the clarified butter vigorously in a frying pan. Fry the steaks on both sides for about 1-2 minutes, depending on their thickness. Immediately wrap fully in double-folded aluminum foil.
- Sauté the shallot and tomato paste in the roast. Pour in the marinade, raisins and stock or game stock.
- Let the sauce reduce halfway over a large fire. Finally let the butter soak into the sauce in small pieces, do not boil any more!
- Season to taste with salt, Worcestershire sauce and possibly a little lemon juice.
- The sauce also goes well with other game varieties, lamb or beef.
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