||Hirsch Filet (Deer or Elk Steak
With Red Wine Reduction Sauce)
from Seehotel Grüner Baum in Hallstatt
- 3 carrots
- 2 stalks of celery
- 1 medium onion
- 1 tsp mustard seed, slightly crushed
- 2 bay leaves
- 1/2 tsp salt
- 1 1/2 lb venison or elk steaks, 1/2 inch thick
- 1 tsp juniper berries, crushed
- 2 tsp black peppercorns, crushed
- 4-6 slices of bacon
- 1 cup dry, red wine
- 1 tbsp flour
- 1/2 tbsp butter
- 1/2 cup red wine
- 4 oz crème fraîche
- Clean and slice the vegetables into 1/4 inch pieces. Lay them in the bottom of
an oiled roaster or 9 x 13 inch pan, add the mustard seed, bay leaves, salt
and about 1/2 cup water and bake at 385ฐF for 20 minutes.
- While the vegetables are roasting/steaming, wash and pat dry your steaks.
(You may also use a filet piece and carve it for serving.)
- Mix together the juniper berries and peppercorns and rub the steaks with
this mixture. Lay out the steaks and place bacon to cover (cover 50-90% of steak).
- When the vegetables have softened slightly, remove from oven, place steaks
on top (bacon side up), and place pan back in oven.
- Bake for 10 minutes, pour the red wine over steaks and bake another 15-20 minutes.
- Remove from oven. Test steaks for desired doneness (they will be medium-well to well done).
Remove steaks to a platter, remove bacon and keep warm.
- Make a roux with the flour and butter and add the red wine. Add the crème
fraîche and stir until blended. Taste and adjust the seasonings as needed.
- Serve on a bed of red cabbage with mash potatoes on the side.
Another Version With a Sauce Of Sour Cherries And Walnuts
- 400 g fillet of venison
- 3 tbsp cooking oil
- 25 g butter
- 100 g sour cherries, drained and pits removed
- 3 tbsp cherry juice
- 50 g walnuts, chopped
- 3 tbsp Madeira wine
- 1 tbsp creme fraîche
- YIELD: Serves 4
- Trim the fillet, rinse under cold water, pat dry and season with salt and pepper.
- Preheat oven to 200 deg C (390 deg F). Heat the oil in a roasting pan, brown
the meat on all sides, and bake in the preheated oven about 30 minutes.
Remove the meat from the oven and keep warm.
- Skim the fat from the bottom of the pan. Drop in a good tablespoon of butter,
melt and scrape the brown bits from the bottom of the pan.
- Add the drained cherries and walnuts fry briefly.
- Deglaze the pan with Madeira and cherry juice. Add the creme fraîche stir, boil
and finally season with salt and pepper.
- Serve with croquettes, mash potatoes or walnut risotto.
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Last updated: October 26, 2009