Pan-fried venison steak with elderberry and wild mushroom red wine sauce
Ingredients
- 4 venison steaks, 150 g each
- 2 tbsp clarified butter
- 300 g wild mushrooms
- 60 g onions, finely chopped
- Garlic-infused olive oil, for frying
- 15 g flat parsley, finely chopped
- 30 g chilled butter
- Squeeze of lemon juice
- Salt and freshly ground black pepper
- FOR THE SAUCE
- 400 ml game stock
- 400 ml veal stock (see
- 200 ml single cream
- 30 g chilled butter
- 1 tbsp elderberry jelly
- Salt and freshly ground black pepper
Instructions
Reduce the venison stock by half in a casserole dish.
Add the veal stock and reduce by half again.
Then add the cream and reduce by half again.
Add the elderberry jelly, stirring with a whisk.
Remove from the heat, add the chilled butter and season with a twist of freshly ground black pepper.
Set aside.
Clean and dice the mushrooms.
Heat the garlic-infused olive oil in a frying pan and add the mushrooms and onions.
Sauté over a high heat until slightly crispy.
Remove from the heat and add the butter, lemon juice, flat parsley, salt and freshly ground black pepper.
Set aside.
Season the venison steaks with salt and pepper.
Heat the clarified butter and fry the steaks over a high heat.
Serve immediately on hot plates with the mushrooms and hot sauce.
