Venison steak with berry sauce, caramelized carrots, and fennel

Venison steak with berry sauce, caramelized carrots, and oven-baked fennel

Total preparation time: 24 hours (including marinating), 1 hour of cooking
Number of servings: 4

Who doesn't dream of a splendid meal, full of flavors and textures that satisfy all the senses? This recipe for venison steak with berry sauce, complemented by caramelized carrots and oven-baked fennel, is perfect for a special occasion or even for an elegant dinner at home. Get ready to discover a combination of ingredients that not only complement each other perfectly but will also impress the most discerning palates.

A short story
Venison steak is a delicacy appreciated in many cultures, often associated with festive meals and family gatherings. Venison is not only tasty but also very healthy, being low in fat and rich in protein, iron, and vitamins. The berry sauce adds a touch of sweetness, while the caramelized carrots and fennel provide a delicious contrast.

Ingredients

Marinade:
- 3 tablespoons olive oil
- 3 tablespoons red wine
- 1 teaspoon ground pepper
- 1 sprig of fresh rosemary
- 5 coriander seeds
- 5 mustard seeds

Steak:
- 600 g venison leg
- 50 ml red wine
- 5 crushed peppercorns
- 5 crushed coriander seeds
- salt to taste
- 1 teaspoon herbs de Provence

Berry sauce:
- 250 g berries (blackberries, currants, raspberries)
- 3-4 tablespoons red wine
- 1 tablespoon fructose (or sugar)
- a pinch of nutmeg
- a pinch of ground ginger
- a pinch of pepper

Caramelized carrots:
- 2 large carrots
- 2 tablespoons fructose (or sugar)
- 1 cube of butter

Oven-baked fennel:
- 1 fennel
- olive oil
- balsamic vinegar
- salt to taste

Preparation instructions

Step 1: Marinating the meat
To achieve a juicy and flavorful venison steak, start by preparing the marinade. In a bowl, mix the olive oil, red wine, ground pepper, rosemary, coriander seeds, and mustard. Make sure all ingredients are well combined.
Place the venison leg in a container and pour the marinade over the meat, ensuring it is completely covered. Cover the container with plastic wrap and leave it in the refrigerator for 24 hours. Marinating is essential to tenderize the meat and enhance the flavors.

Step 2: Preparing the meat
After marinating the meat, remove it from the refrigerator and clean it of any seeds. Then, wrap the venison leg with kitchen twine to maintain its shape during cooking.
Preheat the oven to 250 degrees Celsius. Place the meat in a baking dish and leave it in the oven for about 10 minutes until it starts to brown.

Step 3: Baking
Remove the dish from the oven and add the red wine and the remaining spices (pepper, crushed coriander, salt, and herbs de Provence). Cover the dish with a lid and reduce the oven temperature to 190 degrees Celsius. Let the meat bake until it becomes tender, approximately 40-50 minutes. Check occasionally if more liquid is needed, adding a little water or wine if necessary.

Step 4: Preparing the berry sauce
In a small saucepan, add the berries, red wine, and fructose. Let it simmer over medium heat, stirring occasionally, until the sauce reduces and thickens slightly, about 10-15 minutes. Add the nutmeg, ginger, and pepper to enhance the flavors. Taste and adjust the sweetness if necessary.

Step 5: Caramelized carrots
Peel the carrots and slice them into about 1 cm thick pieces. In a frying pan, melt the fructose over low heat until it becomes caramel. Add the carrot slices and mix them well to coat with caramel. Let them cook for about 3 minutes, then add the cube of butter. Continue cooking for another 5 minutes, stirring constantly to prevent burning.

Step 6: Oven-baked fennel
Meanwhile, clean the fennel of its outer layer and slice it, being careful not to break the leaves from the core. Place the slices in a silicone baking tray, drizzle with olive oil, balsamic vinegar, and salt. Bake at 180 degrees Celsius until the tips start to brown, about 20-25 minutes.

Serving
Once the meat is cooked, remove it from the oven and let it rest for 10 minutes before slicing. Arrange the slices of steak on plates, drizzle with the berry sauce, and add the caramelized carrots and fennel alongside. This is a dish that will delight the eyes and taste buds.

Practical tips
1. Meat selection: Look for high-quality venison, preferably from a trusted supplier. The meat should be dark red and have a uniform texture.
2. Marination: Do not skip the marination! This is the key to achieving a tender and flavorful steak.
3. Cooking: Use a meat thermometer to check the internal temperature of the meat. Venison should reach an internal temperature of 60-65 degrees Celsius to be considered medium.
4. Serving: This steak pairs excellently with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, which will complement the flavors of the dish.

Frequently asked questions
1. Can I use other types of meat? Of course! This recipe can be adapted for beef or lamb, with minor adjustments in cooking times.
2. How can I store leftovers? The leftover steak can be stored in the refrigerator for 3 days in an airtight container. You can reheat it in the oven or microwave.
3. What other side dishes go well? You can serve this steak with mashed potatoes or a fresh salad to complete the meal.

Nutritional benefits
Venison is an excellent source of protein, low in saturated fat, and rich in B vitamins, especially B12, which is essential for the health of the nervous system. Berries add antioxidants and vitamins, while carrots and fennel are full of fiber and essential nutrients.

Now that you've gone through each step, you are ready to create a memorable meal! This is not just a recipe but a culinary experience that will bring joy and satisfaction. Bon appétit!

 Ingredients: Marinade: 3 tablespoons of oil 3 tablespoons of red wine ground pepper rosemary coriander seeds mustard seeds Roast: 600 g of venison thigh 50 ml of wine crushed peppercorns crushed coriander seeds salt herbes de Provence Berry sauce: 250 g of berries (blackberries, currants, raspberries) 3-4 tablespoons of red wine 1 tablespoon of fructose nutmeg ginger pepper Caramelized carrots: 2 large carrots 2 tablespoons of fructose 1 cube of butter Oven-roasted fennel: 1 fennel olive oil balsamic vinegar salt

 Tags:  venison steak