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Venison steaks with currant sauce

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Ingredients for 4 servings:

  • 4 juniper berries
  • 50 g butter, soft
  • 5 tbsp red wine
  • salt and pepper
  • 4 steak(s) of venison, from the back
  • 4 slices of bacon
  • 2 tbsp oil
  • 150 g currant jelly
  • 2 tsp mustard, medium hot
  • 1 orange(s), untreated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Crush the juniper berries. Cream the butter until fluffy. Mix with the juniper berries, 1 tablespoon of the wine, salt, and pepper. Roll into a roll in aluminum foil and chill. Wrap each steak with a slice of bacon, tie tightly, and fry in hot oil for about 6 minutes per side. Season with salt and pepper and keep warm. Stir the jelly, mustard, 4 tablespoons of the wine, and orange zest and juice into the pan juices, bring to a boil, and season to taste. Serve everything and place chilled butter slices over the steaks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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