Pepper Steak of Deer Kid with Shallots in Red Wine
Pepper steak of deer kid with shallots in red wine is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 deer kid back steaks (about 200 g each)
- 8 bacon strips
- 2 tbsp clarified butter (for frying)
- Salt
- 2 tbsp cracked, colorful pepper
- 4 fresh rosemary sprigs
- 8 shallots
- 500 ml dry red wine
- 60 g sugar
- 2 tbsp balsamic vinegar
- 60 g cold butter
Instructions
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1.
Preheat the oven to 170°C (fan). Wash the steaks, pat dry, lightly tap them, wrap each with two bacon slices and secure with kitchen twine. Sear in hot clarified butter on all sides until browned. Then season with salt and press the cracked pepper onto both sides of each steak. Place on rosemary sprigs with the cooking fat in a baking dish and bake for about 20 minutes.
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2.
For the shallots, peel them and leave whole or halve depending on size. Reheat the pan drippings and deglaze with red wine, add sugar and balsamic vinegar, bring to a boil, then add the shallots and reduce for about 20 minutes until the sauce becomes syrupy. Season with salt, remove from heat, stir in cold butter pieces. Plate the meat with the red‑wine shallots on warmed plates, pour over the sauce and serve hot. Optionally serve with bread dumplings.
