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Venison Steaks with Raspberry Sauce
Quickly seared venison steaks in a glossy sauce of raspberries, red wine and balsamic. Lean venison cooks fast, so the sauce is made while the steaks rest.
- YieldServes 4
- Hands-on30 min
- Total31 min
- Difficulty
Ingredients
- 125 graspberries, fresh, half pureed and half left whole
- 4 tspgrapeseed oil
- 460 gvenison steaks, 4 steaks of about 115 g each
- to tasteblack pepper, freshly ground
- 1shallot, large, minced
- ½ tspblack peppercorns, crushed
- 2 pinchesdried thyme
- 4 tbspaged balsamic vinegar
- 240 mlCabernet Sauvignon
- 4 tbspdemi-glace, gluten-free
- 2 tbspparsley, minced
- to tastesalt
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