This dish tastes autumn: succulent venison steaks cooked to perfection served with Burgundy sauce.
Venison is delicious, aromatic and lean. It should be served with a side dish of chestnut puree, dumplings, Schupfnudeln and Spätzle. You can also opt for red cabbage with apples or cabbage, blueberries or cranberries. A good mushroom risotto also goes very well with this type of meat.
1.4 Kg venison cut from the leg
2 juniper berries
2-3 tbsp Madeira
860 ml Burgundy sauce 170 gr. butter
A drop or two of lemon juice.
60 gr mushrooms
Salt and pepper
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🍷 Recommended Wine: Pond Paddock Pinot Noir
👩🏻🍳 Cuisine: German 🇩🇪
👨👩👧👧 Yield: 4 servings
Preparation: 5 minutes
Cooking: 15 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Cut the meat up into slices and beat it a little.
Sprinkle the meat with salt and pepper.
Roll the meat in flour and fry in the butter for 10 minutes.
Prepare the Burgundy sauce.
Add to it the mushrooms, juniper berries, Madeira and lemon juice.
Serve with the venison cutlets.