Eat like a German - German Recipe:
Venison Steaks
Serves: 4
Prep time:
Cook time:
Total time:
Venison is the meat of a game animal, especially a deer but also other animals such as antelope, wild boar, etc.
Venison is widely available in European supermarkets through the traditional hunting season, October to December. The main cuts available to European consumers are derived from the saddle and the hind leg.
[ source: wikipedia ]
Ingredients:
- 4 deer steaks
Marinade:
- 500ml buttermilk
- 500ml good red wine (maybe a burgundy. If you drink some with your dinner, it should be the same one)
- 2-3 bay leaves
- 3 whole cloves
- juniper berries
- peppercorns
- ½ medium onion
Procedure:
Fry onions for about 3 min (don’t let them turn brown), add red wine, and spices, simmer for about 10 min, let it cool off, and then add the buttermilk. When it is all cooled down, marinade the steaks, and let sit for about 2 days in the refrigerator (can be refrigerated up until 4 days) Take steaks out, pat meat dry, dip the steaks in flours, and then brown them with some diced onions on both sides, deglaze pan with 2 cups of the marinade mixture, and added about half a package of Sauerbratenmix ( I think our grocery store carries that in the German isle), right before you serve it, add the 5 Tbsp of heavy cream. I served this with Spaetzle, pears out of the can, and some cranberry sauce
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