Seared Venison Recipe

Inspired by Rioja

Time1h

Serves4

Wild mushrooms, braised red cabbage, bitter greens, huckleberry venison jus

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Ingredients

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Main Ingredients

4 pieces Venison steaks

1 1/8 lb (500 grams) Wild mushrooms (e.g., chanterelles, porcini)

1 head Red cabbage

7.05 oz (200 grams) Bitter greens (e.g., arugula, dandelion greens)

5.29 oz (150 grams) Huckleberries (fresh or frozen)

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Beef or venison stock

1 3/4 oz (50 grams) Butter

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar

2 tbs Vinegar (apple cider or red wine)

Method

Cooking Instructions

Prepare the Braised Red Cabbage

Slice the red cabbage thinly. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cabbage, sugar, vinegar, and a pinch of salt. Cook until softened, about 10-15 minutes. Add a splash of water if it gets too dry. Set aside.

Sauté the Wild Mushrooms

In a skillet, heat 1 tablespoon of olive oil and half of the butter over medium-high heat. Add the wild mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper. Set aside.

Make the Huckleberry Venison Jus

In the same skillet, add the red wine and let it simmer until reduced by half. Add the stock and huckleberries, and simmer for an additional 10 minutes until slightly thickened. Add the remaining butter for richness and adjust seasoning if needed.

Sear the Venison Steaks

Season the venison steaks with salt and pepper. In a clean skillet, heat 1 tablespoon of olive oil over high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes.

Plate the Dish

On each plate, place a serving of braised red cabbage, top with a venison steak, and spoon sautéed mushrooms over the top. Drizzle with huckleberry venison jus and garnish with bitter greens.