Venison steak is the perfect game to impress the entire table. At the same time, it is an accessible piece with a nice soft taste and butter-tender meat.
This dish can also be prepared with roe or wild boar steak.
Number of persons: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
- 4 Venison steaks
- 700 grams of celeriac
- 3 parsnips
- 1 tablespoon miso paste
- 50 grams (vegetable) butter
- Thyme
- 1 clove of garlic
- Dash of red wine or port
- 125 ml Wildfond
- Pepper and salt
- 10-12 Cherry tomatoes (as garnish)
Preparation method
- Remove the steaks from the refrigerator 1 hour in advance to allow them to come to room temperature. Pat the steaks dry before cooking and season both sides generously with salt and pepper
- Peel the parsnips and celeriac and cut into cubes. Boil this in a pan of water for 15 minutes.
- Place a frying pan on the heat until it is hot, add the butter and fry the steak for 1.5-2.5 minutes (rare to medium rare) per side. Continue to move the steak around the pan with a spatula while cooking.
- Let the steaks rest in aluminum foil for 8 minutes
- Add the garlic and thyme to the pan and deglaze with red wine or port and game stock, let it evaporate into a sauce.
- Puree the celeriac and parsnips and add the miso puree.
- Briefly burn the cherry tomatoes over the gas stove for a nice taste
- Decorate the plates with the puree, carve the steaks and place them on top. Finish with the sauce and tomatoes.
Wine tip: A strong red wine; A great Bordeaux or a Syrah from the Rhone.