Lean, tender, and quick to cook: venison steak needs little more than a hot pan and a good jus.
Serves: 4
Prep: about 10 min (bringing the meat to room temperature)
Cook: about 20 min
Ingredients
- 4 venison steaks (red deer or roe deer), about 150-180g each
- 2 tablespoons butter
- 1 shallot, finely chopped
- 100ml red wine
- 200ml game stock
- 1 teaspoon redcurrant jelly
- Salt and freshly ground pepper
Equipment
- A heavy frying pan
- A meat thermometer
Method
1. Take the meat out of the fridge well before cooking so it reaches room temperature. Pat dry and season with salt.
2. Heat the pan until very hot and sear the steaks for 2-3 minutes per side for pink (core temperature around 55°C). Venison is lean and turns tough quickly if overcooked.
3. Remove the meat from the pan and let it rest for 5 minutes under foil.
4. Fry the shallot in the leftover butter until translucent.
5. Deglaze with the red wine and let it reduce briefly.
6. Add the game stock and redcurrant jelly and reduce to a pourable jus.
7. Season with pepper and salt to taste, and pour over the steaks.
Serving tip
Classic with sautéed mushrooms, roasted potatoes and a spoonful of berry compote.
Photo: Krzysztof Golik, via Wikimedia Commons (CC BY-SA 4.0)
