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!
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!
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.