Seared Venison Recipe

Inspired by Ultreia

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

7.05 oz (200 grams) Wild mushrooms (e.g., chanterelles, morels)

1 1/8 lb (500 grams) Braised red cabbage

3 1/2 oz (100 grams) Bitter greens (e.g., dandelion, arugula)

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

2 tbs olive oil

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Instructions

Prepare the Huckleberry Jus

In a saucepan, combine red wine and huckleberries. Simmer over medium heat until reduced by half. Add stock and continue to simmer until thickened. Strain and set aside.

Sauté the Wild Mushrooms

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add wild mushrooms, season with salt and pepper, and sauté until golden brown and tender. Remove from heat and set aside.

Sear the Venison

Season venison steaks with salt and black pepper. In the same skillet, add remaining olive oil and 1 tablespoon of butter over high heat. Sear the venison for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest for a few minutes.

Prepare the Plate

On each plate, arrange a portion of braised red cabbage, add sautéed wild mushrooms, and place a venison steak on top. Surround with bitter greens.

Finish with Huckleberry Jus

Drizzle huckleberry jus over the venison and greens. Garnish with remaining butter for richness and serve immediately.