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Venison Steak Recipe


Here you'll find a Venison Steak Recipe
with a Norwegian accent - from where? you guessed it, all the way from Norway.

If you have a hunter in your family, you most likely have a great venison recipe to share, and perhaps you wouldn't mind finding a few new recipes as well. And this recipe is just in time for the hunting season.

Venison Steak Recipe
with a Norwegian accent.


Ingredient:
2-pounds Venison Fillet
1/8-teaspoon ground cloves
1-tablespoon all-purpose flour
1-cup game or beef stock
1/2-cup sour cream
1/4-cup red current preserves
1 tablespoon chopped parsley
1 medium onion finely sliced, sauteed
1-1/2 tablespoons unsalted butter
1/2-tablespoon olive oil
1 tablespoon or 2 Aquavit for good measure.
Lingonberry (tyttebær) preserves
or whole berry cranberry sauce)
Add ground sea salt to taste
Freshly ground black pepper

Preparation of the venison:
Rinse meat and pat dry with paper towels.
Combine ground cloves,
Sea salt and freshly ground pepper.
Rub meat with spices and set aside at room temperature while you make the sauce.

Sauce/Gravy:
Place 1-tablespoon butter
into a heavy saucepan.
Gradually add flour while stirring.
To prevent lumps gradually stir in 1/2 of the stock. Bring to boil and whisk in remaining stock.
Add red currant preserves
Add chopped parsley
Add aquavit to sauce and simmer.
Reduce heat and stir in
sour cream.
Simmer for 1 minute
Let the sauce rest

Sear Venison:
Heat 1/2-tablespoon butter
and 1/2 tablespoon olive oil
in a cast-iron or heavy skillet over medium heat.

Sear meat for 5 minutes on all sides.
Let rest for 4 - 5 minutes
Return meat to the skillet for 3 to 4 minutes until medium-rare. Let rest for 5 minutes.
Add salt and pepper to taste.
Top the venison steak with sauteed onions

Searing meat is very important. By searing you are locking the good flavors into the meat. When making any kind of roast first rub the meat in well with the spices and herbs and then sear it on all sides over medium heat and top the venison steak with sauteed onion before placing it in the oven.

By adding the pan drippings to the sauce you will enhance the flavor of the sauce/gravy.

Cut meat into 1/2" slices and place on dinner plates. Drizzle sauce over the meat or serve separately in a gravy boat. Accompany the Venison Steak with lingonberry (Swedish) (tyttbær/Norwegian) preserves or sauce. Canned or freshly made whole cranberry sauce will work great if lingonberries/tyttebær preserves cannot be obtained in your area - but there is a difference in flavor and texture.

In Norway, tyttebær preserves or crushed, freshly picked berries stirred with sugar is often served with beef and pork.

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I am sure both the hunter and guests will greatly enjoy this meal and the chef will receive many requests for this venison steak delicacy again and again.

Hope you will enjoy this Venison Steak recipe with a Norwegian accent.

Hop over to Foods of Norway

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