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…

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

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March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.