Captains Dinner Logo
to top
Venison steak with chilli and blackberry sauce

Venison steak with chilli and blackberry sauce

August 20th, 2020 | main dishes

After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…

Venison steak with chilli and blackberry sauce

When did you go out to the forest to pick blackberries the last time? You should definitely do that again. A little exercise, fresh air and you will be rewarded with fresh, delicious blackberries. And you really don’t always have to cook jam or jelly from it, the combination with game is unique! A real treat for game lovers!

I cut the steaks from the leg, of course, it gets even finer if you use medallions from the back. If you want to cook the game stock yourself, you can find my recipe here. Otherwise you can use game stock from the glass.

Venison steak with chilli and blackberry sauce

(4 portions – preheat the oven to 180° C)

100 g butter
put in flakes on a plate, put the plate in the refrigerator, or even better in the freezer
ginger, fresh, approx. 2 cm
3 shallots
2 red chillies, pitted
dice tiny
3 TS olive oil
4 thick venison steaks à 150 - 200 g
salt, black pepper from the mill
heat the oil, patt he steaks dry, sear them over medium to high heat for 1 minute on each side, season the meat with salt and pepper, place in an ovenproof dish in the oven preheated to 180° C for 3 minutes, then cover the baking dish with aluminum foil and leave to rest outside the oven for 5 minutes
in the remaining frying fat, simmer the ginger, shallots and chilli cubes for about 3 - 4 minutes over a mild heat, but don’t let them turn brown
100 ml dry red wine
2 cl port wine
deglaze the vegetables with the red wine, add the port wine
300 ml game stock (ideally homemade, otherwise from a glass)
pour in, bring to the boil and reduce to almost half over high heat, finally stir in the ice-cold butter and thicken the sauce with it
200 g blackberries
add to the sauce, heat (be careful not to let it boil and do not cook the blackberries until soft or even until they fall apart)
1-2 ts maple syrup
season the sauce with salt, pepper and a little maple syrup and serve with the steaks
steamed romanesco, broccoli or - depending on the season - roasted green asparagus go well with this dish

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Frankfurter Buchmesse Captain's Dinner kocht auf der Bühne der Gourmet Gallery November 2nd, 2017 | collaboration

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!

read more
Giersch-Tarte April 3rd, 2019 | main dishes

Ground Elder Tarte – by no means weeds!

Ground elder, the weed known as “gardener’s fright”, is considered ineradicable. What can be done about it? Just eat it! Ground elder is delicious (and so healthy) in salads, as lemonade, pesto or – as in my recipe – as ground elder tarte.

read more
Chicken breast stuffed with dates and pistachios on a yoghurt-orange-sauce May 5th, 2019 | main dishes

Chicken breast stuffed with dates and pistachios

A touch of oriental cuisine in our kitchen. Turmeric, coriander, ginger, garlic, pistachios and dates are ready to give off their scent and the flavors of a thousand and one nights to tender chicken. A fine yoghurt-orange-sauce and a glass of Riesling – what more could you ask for?

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.