Venison in Red Wine Sauce
Ingredients
- Ingredients
- 4 pcs Venison rib (about 180 grams or 6.3 ounces)
- 2 Tbsps vegetable oil
- 500 grams potatoes (starchy)f
- 2 Beets
- 125 milliliters milk
- 3 Tbsps butter
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 200 milliliters Red wine
- 200 milliliters Port wine
- 350 milliliters Game stock
- 1 Tbsp lingonberry
- 1 bay leaf
- 30 grams butter
- salt
- freshly ground peppers
- Nutmeg (freshly ground)
Preparation steps
Rinse potatoes and beets. Boil in salted water for about 25 minutes.
Boil wine with port wine, 200 ml (approximately .8 cup) game stock and bay leaf. Reduce to a third, then remove and discard bay leaf. Add lingonberries and season with salt and pepper.
Heat oil and 1 tablespoon butter in a pan over low heat. Cook pressed juniper berries and peppercorns. Rinse venison, pat dry and season with salt and pepper. Increase to high heat and sear meat pan on all sides. Then reduce back to low heat and turn the meat occasionally to cook through, about 8 minutes. Remove meat from pan, cover with foil and let rest. Deglaze with remaining stock and boil. Stir in 1-2 tablespoons of the red wine sauce and season with salt and pepper.
Peel potatoes, squeeze through a ricer, mix with hot milk and cold butter and season with salt and nutmeg.
Peel and slice beets.
Remove pan sauce from heat and stir in cold butter in pieces. Drizzle sauce onto meat and serve with beets and mashed potatoes.
