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.

Vaduz Hirschsteak Mit Rotweinreduktion (vaduz Venison Steak With 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

  1. Season the venison steaks with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. 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.
  4. In the same skillet, sauté the shallots until they are soft and translucent.
  5. Pour in the red wine and beef broth, and let the mixture simmer until it is reduced by half.
  6. Stir in the butter to thicken the sauce, then season with salt and pepper to taste.
  7. 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