Try out an intriguing recipe for stag meat steaks! Serve them as an appetizer or with sides for dinner!
Ingerdients
Marinade
- Balsamic vinegar – 1 tablespoon
- Lemon – 1 piece
- Black pepper – 1 pinch
- Parsley root – 1 piece
- Bay leaf – 4 pieces
- Carrot – 1 piece
- Honey – 1 teaspoon
- Mustard – 1 tablespoon
- Olive oil – 1 tablespoon
- Leek – 0.5 piece
- Celery – 60 g
- Shallot – 1 piece
- Red wine – 125 ml
- Vodka – 50 ml
- Allspice – 4 pieces
- Herbes de Provence – 1 teaspoon
- Juniper berries – 4 pieces
Ingredients
- Bacon slices – 200 g
- Butter – 40 g
- Clarified butter – 1 tablespoon
- Potato starch – 50 g
- Venison haunch – 700 g
Preparation
STEP 1: MARINATE THE STEAKS
Cut the steaks across the grain. Grate finely the carrot, parsley root, slice the celery, chop the leek and shallot. Add a few tablespoons of olive oil or oil, juice squeezed from the lemon, balsamic vinegar, tablespoon of mustard, red wine mixed with a teaspoon of honey, a shot of vodka or gin. Add spices: freshly ground pepper, crushed allspice berries and juniper berries, bay leaf, a teaspoon of game seasoning or Herbes de Provence. Knead and mix the marinade thoroughly with the meat, continue kneading well.
STEP 2: COAT THE STEAKS
After removing the meat from the marinade, pound it well, preferably with a meat mallet.
Slice fresh fatty bacon or fat into very thin slices and further pound with a meat mallet. Place the slices between two pieces of steak, press them together with the meat, sprinkling with pepper, and form the steaks. Gently coat them in potato starch.
STEP 3: FRY THE STEAKS
Fry the steaks in hot clarified butter. Place a little fresh butter on each piece and finish cooking in an oven preheated to 180°C.
Serve the steaks with the marinade as an appetizer, and with roast potatoes and beets – as a main course or for a special dinner.
