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Styrian Sliced Venison | Fine Game Delight
(0)
35 min
Under an hour
Gurkerl Küche
Zartes Hirschfleisch, scharf angebraten und verfeinert mit aromatischen Pilzen, Wacholderbeeren und samtigem Schlagobers. Abgerundet mit einem Hauch herber Preiselbeeren bringt dieser herbstliche Klassiker feinsten österreichischen Wildgenuss direkt auf den Tisch.
Ingredients
Preparation method
Preparation
Pat the venison dry with paper towels and cut into bite-sized strips about 1 cm thick. Finely chop the shallots and garlic cloves. Clean the porcini mushrooms and cut into bite-sized pieces. Lightly crush the juniper berries with the flat of a broad knife blade.
Pluck the fresh thyme leaves from the sprigs and finely chop the parsley.
Cooking
In a large pan, heat 1 tbsp of clarified butter over high heat. Sear the sliced venison in batches for 1–2 minutes so that it develops nice roasted aromas on the outside while remaining tender and pink inside. Remove from the pan, season with salt and pepper, and leave to rest covered on a warmed plate.
Chef's tip
To keep the venison wonderfully juicy and tender, it must never boil in the sauce. Only let it gently warm through in the hot cream sauce at the very end.
A full-bodied Austrian Zweigelt or a velvety Pinot Noir from Burgenland makes the perfect wine pairing.
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