Venison Steaks in Sauce

An old hunting specialty for preparing the juiciest game for cold winter days or hot summer days.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Game meat, roe deer, fresh

  • 1.5 dl Oil, plant, sunflower

  • 250 g Onion, raw

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 3 pods Garlic, fresh

  • 100 g Meat, pork, smoked bacon

  • 2 piece Tomato, red

  • 2 twigs Spices, ginger, ground

  • 2 spoons Spices, mayonnaise, dried

  • 1 pinch Spices, nutmeg, ground

  • 1 twig Rosemary, fresh

  • 1 teaspoon Bell pepper, red, fresh

  • 2.5 dl Alcohol, Wine, White

  • 1.25 dl Alcohol, Wine, Red

  • 0.75 dl Sour cream

Steps

  1. Wash and dry the meat, then cut it into smaller steaks, about two centimeters thick. Peel and wash the onion and garlic. Finely chop the onion and crush the garlic with a knife. Dice the bacon into small cubes. Wash and chop the thyme. Wash and finely chop the tomato.

  2. Heat the oil well in a pan, but be careful not to let it smoke. Add the onion and fry it while stirring until golden brown. Add the steaks and fry them together with the onion on both sides until all the liquid evaporates.

  3. Season the meat with salt and add the crushed garlic, diced bacon, chopped tomato, thyme, marjoram, a pinch of nutmeg, a sprig of rosemary, cloves, pepper, and sweet paprika. Mix well.

  4. Pour white and red wine over the meat and simmer in a covered pot over low heat for about two hours. Remove the steaks from the pot and place them on a plate. Pour the remaining ingredients into a container and press well to obtain a thick sauce.

  5. Return the steaks to the pan and pour the sauce over them. Let the sauce come to a boil, then remove from heat and add sour cream. Mix well and serve.

Nutrition Information (Per 100g)

  • Calories: 138.34 kcal
  • Fat: 7.02 g
    • Saturated Fat: 2.66 g
  • Carbohydrates: 3.02 g
    • Sugars: 0.91 g
  • Protein: 13.67 g
  • Fiber: 0.73 g

Advice

Instead of venison, you can also use rabbit, chamois, wild boar, or bear. Tomato can be replaced with two tablespoons of tomato paste. If the sauce is not boiled at the end, it will remain thinner.