Venison steak with chanterelles
Venison steak is an excellent choice for a special dinner, bringing intense flavors and a unique texture to the table. This meat, known for its unique taste, pairs perfectly with a side of chanterelle mushrooms, adding an extra touch of refinement and a pleasant contrast.
To prepare a delicious venison steak, we start by selecting a piece of high-quality meat, preferably from the loin or hindquarters of the deer. It is essential to let the meat reach room temperature before cooking it, so it tenderizes evenly. While we wait, we prepare a flavorful marinade with olive oil, crushed garlic, fresh rosemary, thyme, and a pinch of salt and pepper. These ingredients will enhance the meat's flavor and add depth to the dish.
After marinating the meat for about an hour, it’s time to take care of the chanterelle mushrooms. They are carefully cleaned, removing any impurities, and then quickly rinsed under cold running water. The chanterelles can be sautéed in a pan with butter, adding a bit of garlic and onion to highlight their flavors. It’s important not to cook them too much, so they remain slightly crunchy.
In the meantime, we place a skillet over medium-high heat to cook the venison. A little olive oil is added, and once it is well heated, the meat is added. The steak will cook for about 4-5 minutes on each side, depending on the thickness of the piece. It is essential not to overcook it, as we want to retain the juiciness and tenderness of the meat. Once the steak is done, we let the meat rest for a few minutes before slicing it, allowing the juices to redistribute.
To serve, we slice the steak thinly and place it on a platter, alongside the sautéed chanterelles. A side of mashed potatoes or grilled vegetables can be added to complete this feast. Don’t forget to drizzle everything with a bit of red wine sauce or mushroom sauce for a touch of elegance. This dinner will not just be a simple dish but a true culinary experience that your guests will surely appreciate. Savor every bite and enjoy the moments spent with your loved ones!
1. We clean the venison from the skin, salt it and pepper it. Set aside. The tendons and bones of the deer, as well as the skin, are placed in a pot with 20 g of butter. We fry them well, then add the vegetables and fry them together for about 5 minutes. We add tomato paste and sprinkle flour, continuing to fry. We take care not to burn it. We season with thyme, rosemary, juniper berries, black pepper, bay leaf, coriander seeds, add wine and 1 liter of water. We simmer for about 2 hours on low heat. 2. When they are cooked, we remove the bones, tendons, and skin, strain the broth and return it to boil until it reduces to only 300 ml, adding 2 tablespoons of currant jelly, salt, and pepper. 3. Preheat the oven to 180°C. In a Jena dish, we put 50 g of cooking butter, and when it is hot, we add the venison, searing it on all sides, cover it with aluminum foil, and cook at moderate heat for 45 minutes. 4. We fry the chanterelles in cooking butter for about 3 minutes, season with salt and pepper. With a sharp knife, we cut the meat off the bone into 2 cm slices, and strain the juices left in the Jena dish, adding them to the sauce. 5. The bone from which we cut the meat is placed on a preheated platter, and we arrange the cut pieces back on it (we cut the meat to make it easy for guests to serve). The venison placed on the platter will be served with pears filled with currant jelly, arranged on either side of the meat, with sauce poured over the meat and the chanterelles sprinkled over the meat. The dish can be served with various salads and side dishes, among which the most delicious would be flour dumplings with toasted bread croutons. A red wine will be served with this delicious dish.
Ingredients: 1 kg. venison (spine with bone), 70 g cooking butter, salt, freshly ground pepper, 300 g venison bones and tendons, 150 g pork cracklings, 1 carrot, 100 g finely chopped celery, 1 onion, 2 tablespoons tomato paste, 2 tablespoons flour, 1 sprig of thyme, 1 bay leaf, 1 sprig of rosemary, 10 juniper berries, 1 teaspoon whole pepper, 1 teaspoon coriander seeds, 400 ml red wine, 4 pears cut in half (from compote), 600 g chanterelles (available in stores), 20 g butter, 6 tablespoons currant jelly, 100 g sour cream.
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