Vaduz Hirschsteak Mit Rotweinreduktion (vaduz Venison Steak With Red Wine Reduction)
Vaduz Hirschsteak mit Rotweinreduktion, or Vaduz Venison Steak with Red Wine Reduction, is a classic dish from Liechtensteiner cuisine that showcases the rich flavors of venison paired with a luxurious red wine reduction.
Ingredients
- 4 venison steaks
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 cups red wine
- 1/2 cup beef broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Season the venison steaks with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the venison steaks for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest while preparing the sauce.
- In the same skillet, sauté the shallots until they are soft and translucent.
- Pour in the red wine and beef broth, and let the mixture simmer until it is reduced by half.
- Stir in the butter to thicken the sauce, then season with salt and pepper to taste.
- Plate the venison steaks and drizzle the red wine reduction over them.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large skillet Tongs Measuring cups Measuring spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Vaduz Hirschsteak mit Rotweinreduktion with a side of roasted vegetables and a glass of full-bodied red wine.
Tips & tricks
Tips: Make sure not to overcook the venison steaks to keep them tender and juicy.
Cost
$30