Venison nuggets with sauerkraut - recipe
Regional speciality Šumava
Cooking time:30 min
What could deer, gin and wine possibly have in common? No, not a hunter who’s had too much to drink but an interesting recipe for venison - venison steaks flambéed in gin, and served in red wine sauce and spicy red sauerkraut. This blend of flavours is guaranteed to make even the biggest foodie sit up and pay attention…
Ingredients:
| 700 g venison or wild boar steaks 2 tablespoons oil ground pepper crushed juniper berries 1 cl gin 1 small onion 150 ml red wine 250 ml stock 10 g butter |
salt sauerkraut: 1/4 cabbage 1 onion 40 g butter 2 tablespoons cranberry marmalade 200 ml red wine salt |
Instructions:
Rinse the meat, sprinkle with pepper and juniper berries then sear on both sides in very hot oil. Add the chunks of onion, throw in a glass of gin (flambé!), then pour in the red wine. When the meat is ready, simmer the stock for 5 minutes, add a knob of butter and, lastly, a pinch of salt.
Dice up the cabbage and onion. Fry the onion in butter until transparent then add the cabbage and cranberry marmalade. Heat through then pour in the red wine. Add a pinch of salt and leave to bubble for around 20 minutes.
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