Venison Steak with Scrambled Eggs and Red Wine Sauce
Venison steak with scrambled eggs and red wine sauce is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 venison steaks (about 150g each)
- Salt
- Pepper
- clarified butter (for frying)
- 200 g fresh spinach leaves
- 150 ml red wine
- 100 ml blueberry juice
- fresh blueberries (for garnish)
- 150 g flour
- 250 ml milk
- 4 eggs
- 1 tsp sugar
- 0.5 tsp lemon juice
- 50 g butter
- clarified butter (for finishing)
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Season the venison steaks with salt and pepper, then sear both sides in clarified butter for about 2 minutes each side.
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3.
Bring a pot of salted water to boil. Wash and pat dry the spinach, then blanch it in the boiling water. Immediately remove with a slotted spoon and shock in cold water (preferably ice water). Wrap each steak individually in spinach leaves and secure with kitchen twine or a toothpick. Wrap each wrapped steak in foil and bake in the oven for 5-10 minutes to desired doneness.
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4.
For the scrambled eggs, whisk milk and flour together until smooth. Separate the eggs; beat the egg whites with sugar and lemon juice until very stiff. Melt butter and fold into the yolks, then combine with the batter. Fold in the stiff meringue. Heat clarified butter in a skillet, pour about 1 cm thick batter, cook for 2-3 minutes, flip and brown another 2 minutes. Tear into small pieces using two forks.
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5.
For the sauce, heat the pan with the drippings, deglaze with red wine and blueberry juice, reduce to about one third of the volume. Season with salt and pepper.
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6.
Plate the steaks with scrambled eggs and drizzle with red wine sauce. Garnish with fresh blueberries.
