Venison Steak with Red Wine Jus and Caramelized Eschalots

Name: Venison Steak with Red Wine Jus and Caramelized Eschalots
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 venison steaks; 8 French shallots; 1 cup red wine; 3 cups thick veal stock; 1/2 cup brown sugar; sea salt; black pepper; butter; vegetable oil

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4.9

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Course
Main Course
Cuisine
French

Venison Steak with Red Wine Jus and Caramelized Eschalots

Iris Warren

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Venison is a meat that should be enjoyed for its uniqueness. The leanness of this particular cut of venison lends itself particularly well to the simplicity of this recipe.

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Ingredients

Servings

4 venison steaks Denver leg cut, approx 2.5-3cm thick (1-1¼ inch)
8 French shallots pelled
1 cup red wine
3 cups thick veal stock
1/2 cup brown sugar
sea salt
black pepper freshly ground
butter
vegetable oil

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Instructions

Preheat oven to 180 Celsius (350 Fahrenheit).
Remove venison from the fridge approx 1-2 hrs before cooking.
Blanche the peeled shallots in boiling salted water for 5 minutes and drain.
Roll the shallots gently in the brown sugar, season lightly with salt and pepper and sauté in a bit of butter until they are golden brown and soft to the centre.
Meanwhile in a medium saucepan reduce the wine over medium heat until 3/4’s reduced, add the veal stock and reduce again by half.
Season the venison steaks with a little salt and pepper on the top and bottom (on the end grain).
Sear the steaks in a little butter and oil in a hot pan (approx 2 minutes per side).
Place the seared steaks on a lightly oiled oven pan and cook in the oven for approx 6-7 minutes (the steaks will be rare to medium-rare when served, which is the best way to have such a lean cut).
Remove from the oven and allow the steaks to rest approx 10 minutes.
Serve on a bed of mash potato, with some wilted spinach to the side, a couple of shallots next to the steak and finish by pouring the red wine jus over the steak and shallots.