Venison in Wine Sauce

Ingredients

• 4 tbsp soft butter
• 2 tbsp flour
• 200 g shallots
• 350 ml robust dry red wine
• 800 g venison fillet (trimmed)
• Salt
• pepper (ground)
• peanut oil
• 125 ml game stock
• 800 g potatoes
• 2 tbsp chopped parsley
• 500 g green beans
• 2 tbsp butter

Instructions

1. 1.

   Knead 2 tbsp butter with flour and cover to chill.

2. 2.

   Peel and finely chop shallots. In a small pot, sauté shallots in 2 tbsp butter, pour in red wine, and simmer uncovered for about 30 minutes. Set aside.

3. 3.

   Season the venison fillet all over with salt and pepper, sear in a little peanut oil in an oven‑proof pan, then bake at 180 °C for about 7 minutes. Wrap the cooked meat in foil and let rest.

4. 4.

   Peel potatoes and boil in salted water for about 25 minutes.

5. 5.

   Trim green beans and cook in heavily salted boiling water for about 8 minutes, drain, shock with ice water, and set aside.

6. 6.

   Deglaze the pan with game stock, stir, bring to a boil, reduce by half. Strain the wine sauce through a sieve. Add the juices from the warm fillets, simmer briefly. Whisk in enough of the butter‑flour mixture to create a silky sauce. Season with salt and pepper.

7. 7.

   Sauté green beans in 2 tbsp butter until heated. Drain potatoes, let them steam dry, then mix with parsley.

8. 8.

   Slice the venison diagonally.

9. 9.

   Plate sliced venison with sauce on warmed plates and serve with green beans and potatoes.