Venison steaks with Pinot Noir and dried cherries sauce
6 servings
30 minutes
Venison steaks with Pinot Noir and dried cherry sauce is an exquisite dish that combines the wild, rich flavor of venison with the refined tartness of cherry sauce based on red wine. This combination is found in the gastronomy of northern regions where game is traditionally prepared with berries and wine to enhance its natural flavor. The tender texture of the meat, slightly crispy crust, and rich aroma of spices make these steaks a true culinary masterpiece. The sauce adds depth of flavor by uniting sweet and tart notes. This dish is perfect for special occasions when you want to impress guests or simply enjoy the refined taste of game paired with a rich wine sauce.
1
Soak the cherries in warm water until they swell. Cut 6 steaks from the venison tenderloin (about 3.5 cm thick and weighing about 150 g each). Crush the black pepper. Finely chop the shallots. Separate the flat parsley leaves from the stems and chop finely.
- Dried cherries: 0.3 glass
- Venison: 1 kg
- Black peppercorns: 3 tablespoons
- Shallots: 1 head
- Parsley: 9 stems
2
Remove excess moisture from the steaks with a paper towel if necessary. Season each side with black pepper and a good pinch of salt. Then, pound them with a mallet or the bottom of a heavy bowl to achieve a thickness of 2 cm and to press the pepper and salt into the meat.
- Salt: to taste
- Black peppercorns: 3 tablespoons
3
Heat a skillet with oil over high heat, and when the oil starts to smoke, place the steaks on it. If they don't all fit, it's better to fry in small batches. Sear for 2-3 minutes on one side until crispy and brown. Flip the steaks and cook on the other side for about 2 minutes. To check doneness, press the steaks lightly with a finger: they should be rare, something between raw meat and well-done. Remove from heat, repeat with the remaining steaks, and keep them warm.
- Corn oil: 3 tablespoons
4
Pour the remaining oil after frying into a saucepan and place it on the heat. Add the chopped onion and sauté it, stirring with a wooden spatula to prevent burning.
- Shallots: 1 head
5
Add wine, broth, soaked cherries, and parsley, and cook until the liquid reduces by half. Add butter and all the juices released from the meat while it cooled. Cook a bit longer to thicken the sauce and enhance the flavor.
- Dry white wine: 1 glass
- Chicken broth: 1.5 glass
- Dried cherries: 0.3 glass
- Parsley: 9 stems
- Butter: 6 tablespoons
6
Return the meat to the pan, pour sauce over it, and simmer on low heat for a minute to achieve medium doneness without overcooking.
7
Place the steaks on plates and drizzle with sauce. Serve immediately.