Ingredients
- 6 venison steaks
- 1 green cabbage
- 200 g fine breadcrumbs
- 50 g hazelnut powder
- 50 g butter
- Salt & pepper
- For the sauce
- 2 shallots
- 100 ml wine vinegar
- 250 ml red wine
- 250 ml veal stock
- 20 g butter
- 20 g flour
- Salt & pepper
Instructions
- For the sauce: peel and chop the shallots. Melt the butter in a saucepan, then add the shallots and sweat without browning. Pour in the vinegar and allow to reduce to a simmer. Sprinkle with flour, stir, then pour in the wine and veal stock. Reduce over a low heat for approximately 30 minutes. Season with salt and pepper.
- While the sauce is cooking, prepare the cabbage: remove the core and cook in plenty of boiling salted water until tender. Drain and chop finely.
- Preheat the oven to 180°C (160°C fan).
- For the venison steaks, prepare the crust by mixing the butter, breadcrumbs, hazelnut powder, salt and pepper. Pat the meat dry with a paper towel and generously coat the tops of the steaks with this mixture. Place on a lined baking tray. Place in the oven and cook for 18 to 20 minutes for a rare roast (25 to 30 minutes for medium rare).
- Strain the sauce.
- Serve the steaks with the cabbage and the sauce.
Wine Pairing
Charta Schengen, Prestige Pinot Noir, 2018
This dish calls for something powerful, yet delicate…Opt for this red wine, preferably the 2018 vintage.
