Venison Steak with Red Wine Jus and Caramelized Eschalots
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Venison Steak with Red Wine Jus and Caramelized Eschalots
Description
This recipe uses Denver leg cut venison steaks, about 2.5-3 cm thick, seasoned simply with sea salt and freshly ground black pepper. After allowing the steaks to come to room temperature, they are seared briefly in butter and vegetable oil to develop a crust, then roasted in a 180°C oven for about 6-7 minutes to finish cooking while remaining tender and pink inside.
The accompanying eschalots are blanched in salted boiling water, then rolled in brown sugar and lightly seasoned before being sautéed in butter until golden and soft. The red wine reduction is made by simmering red wine until mostly evaporated, then adding veal stock and reducing until thickened. This sauce brings depth and moisture to the venison.
Steaks are rested before serving, ideally over mashed potatoes or other side dishes to complement their rich flavor. The caramelized eschalots add a sweet contrast to the gamey meat and savory jus.
Ingredients
- 4 venison steak Denver leg cut, approx 2.5-3cm thick (1-1¼ inch
- 8 French shallots pelled
- 1 cup red wine
- 3 cups veal stock thick
- 1/2 cup brown sugar
- salt sea salt
- black pepper freshly ground
- butter
- vegetable oil
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.
Notes
User Reviews
Overall Rating
4.9
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