Norwegian Venison Steak with Wild Game Sauce

Ingredients

• 4 venison steaks (200g each) (7 oz) 4 venison steaks (200g each) (7 oz)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon butter (15g) 1 tablespoon butter (15g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200ml red wine (3/4 cup) 200ml red wine (3/4 cup)
• 250ml game stock (1 cup) 250ml game stock (1 cup)
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the venison steaks, olive oil, minced garlic, and a pinch of salt and pepper. Allow the steaks to marinate for at least 30 minutes.
2. 2.
   Heat a skillet over medium-high heat and add the butter. Once melted, sear the venison steaks for 3-4 minutes on each side, or until desired doneness. Remove the steaks from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and cook until translucent. Pour in the red wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the game stock, thyme, and rosemary sprigs to the skillet. Bring the sauce to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until it thickens.
5. 5.
   Remove the thyme and rosemary sprigs from the sauce. Season with salt and pepper to taste.
6. 6.
   Serve the venison steaks with the wild game sauce drizzled over the top. Accompany with roasted potatoes and lingonberry jam.

Treat your ingredients with care...

• Venison steaks — Marinating the venison steaks helps to tenderize the meat and infuse it with flavor. Ensure that the steaks are fully coated in the marinade and allow them to marinate for at least 30 minutes, or overnight for a more intense flavor.

Tips & Tricks

• For a milder flavor, you can substitute part of the red wine with beef or vegetable broth.
• If lingonberry jam is not available, cranberry sauce can be used as a substitute.
• Resting the venison steaks for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• To achieve a crispy exterior on the venison steaks, make sure the skillet is hot before adding the steaks.
• For a richer sauce, you can add a splash of cream or a pat of butter at the end.

Serving advice

Serve the Dyrestek med viltsaus with roasted potatoes and lingonberry jam on the side. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the venison steaks on a plate, drizzle the wild game sauce over them, and place a spoonful of lingonberry jam beside the steaks. Add a sprig of fresh thyme or rosemary as a garnish for an elegant presentation.