VENISON ESCALOPES WITH RED WINE

Venison escalope is like a venison stew but they differ in some ingredients. Venison escalope use red wine to marinate the venison. It also adds parsley and juniper berries. It also uses redcurrant jelly to taste. But like the venison stew the sauce makes the venison escalope with red wine tastier.

Serves :

Preparation Time :

4 hours

Cooking Time :

30 minutes

Preparation Method :

Put the escalopes in a large shallow dish and sprinkle with the onion, bay leaf, parsley and juniper berries.
Pour on the wine, cover and marinate in the refrigerator for 3-4 hours or overnight, turning the escalopes occasionally.
Remove the escalopes from the marinade, reserving the marinade. Heat the butter and oil in a large frying pan and fry the escalopes for 3-4 minutes on each side.
Transfer to a warmed serving dish and keep warm while making the sauce.
Strain the reserved marinade into the frying pan and stir to loosen any sediment. Increase the heat and boil rapidly for 3-4 minutes, until reduced. Stir in the redcurrant jelly and season the mixture to taste.
Cook for 1-2 minutes, stirring, then pour over the escalopes.
Serve immediately with game chips and carrots.

INGREDIENTS

6 escalopes of venison cut from the haunch (leg), each weighing about 175 grams
1 small onion, skinned and finely chopped
1 bay leaf
2 fresh parsley sprigs 8 juniper berries
300 ml dry red wine
15 grams butter
15 ml Cooking oil
30 ml redcurrant jelly
Salt and pepper

4 comments for “Venison Escalopes with Red Wine”

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Joe

Posted Wednesday, March 24, 2021 at 1:54:55 PM

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Posted Thursday, February 9, 2023 at 4:10:05 AM