Wild steak with gratin and delicious balsamic sauce

For a festive game meal, this combination of venison steak, crispy green asparagus, and creamy potato gratin is ideal. The rich balsamic venison stock sauce adds a deep, savory flavor, making this dish perfect for a special occasion. At De Predetiër, we combine refined flavors with simple preparation techniques, so you can effortlessly create something special. Whether you choose venison steak, venison steak, or wild boar steak, this dish is sure to be a hit.

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 4 pieces of wild steak ( deer , venison or wild boar )
• 1 bunch of green asparagus, peeled and cut into pieces
• 500 g potatoes, peeled and thinly sliced
• 200 ml vegetable milk
• 50 g vegetable butter
• 100 g plant-based cheese (optional)
• 2 cloves of garlic, pressed
• 250 ml game stock
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Olive oil for frying the steak
  
  

Instructions :

1. Prepare the gratin :
   Preheat the oven to 180°C (350°F). Boil the potato slices in lightly salted water for 5-7 minutes, or until just tender. Drain and set aside.

   Melt the plant-based butter in a pan and add the crushed garlic. Add the plant-based milk and bring the mixture to a boil. Season with salt and pepper to taste.

   Grease a baking dish and place a layer of potatoes on the bottom. Pour some of the milk mixture over the potatoes and repeat until all the potatoes are used. Sprinkle with vegan cheese, if desired, and bake for 20-25 minutes, until the top is golden brown and crispy.

2. Prepare the green asparagus :
   Heat a little olive oil in a pan over medium heat. Add the green asparagus and cook for 4-5 minutes until tender but still crisp. Season with salt and pepper.

3. Prepare the wild steak :
   Season the steaks with salt and pepper to taste. Heat a little olive oil in a pan over high heat and cook the steaks for 2-3 minutes per side for medium-rare, or longer if desired. Remove the steaks from the pan and let them rest for 5 minutes.

4. Make the sauce :
   Add the game stock and balsamic vinegar to the same pan in which you seared the steaks. Let the sauce reduce for 5-7 minutes until it thickens slightly. Taste the sauce and add salt and pepper if necessary.

5. Serve :
   Divide the green asparagus and a portion of gratin among the plates. Top with the wild steak and spoon over the wild stock and balsamic sauce. Garnish with additional herbs or vegetables as desired.