Venison Steaks
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 344 kcal | (16 %) | ||
| Protein | 33.2 g | (34 %) | ||
| Fat | 12.6 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) |
Ingredients
- For the sauerkraut
- 1 onion
- 1 tablespoon vegetable oil
- 1 small branch rosemary
- 500 grams Sauerkraut (fresh)
- 125 milliliters white wine
- 200 grams white Grape (seedless)
- 50 grams sugar
- 1 tablespoon butter
- 2 tablespoons Chili sauce
- salt
- peppers
- 1 pinch sugar
- For the venison
- 4 Venison steak 150 grams (from the leg)
- salt
- freshly ground pepper
- 1 tablespoon vegetable oil
Preparation steps
For the sauerkraut, peel onion and chop finely. Heat oil in a pot. Sauté onions until soft. Rinse rosemary and pluck off leaves. Add to the pot with the sauerkraut. Pour in white wine and cook, covered, for 30 minutes. Rinse grapes, pluck from stems and cut in half.
Meanwhile, for the venison, season the venison steaks with salt and pepper. Heat oil in a pan. Add venison steaks and fry 2 minutes on each side. Reduce heat and fry for another 5 minutes, turning once. Remove from pan and allow to rest.
Caramelize sugar in a saucepan until golden brown. Add butter and mix in grapes. Remove the pot from the heat. Season with chili sauce, salt and pepper. Mix grapes with the sauerkraut and adjust seasonings with a pinch of sugar to taste. Serve sauerkraut with the steaks.
