In the fall , the selection of meats expands to include game . Game meat is tender in texture and rich in flavor. From pan-seared cutlets to braised dishes— game meat is a versatile delight.
Sliced Venison with Figs (serves 4)
Cut 6 figs in half lengthwise . Prepare 200g of chanterelles and 100g of black trumpet mushrooms. You can also use dried or canned mushrooms. Heat some clarified butter in a skillet and add the mushrooms. Sauté them for 5 minutes, turning to brown all sides. Transfer the mushrooms to a plate and keep them warm in the oven at 80 degrees.
Cut 500g of venison into thin strips. Add a little more cooking butter to the pan and sear the meat in batches. Season the meat with salt and pepper and transfer it to a plate as well. Keep it warm in the oven.
Finely chop an onion . Heat the frying pan again and add a little cooking butter . Sauté the onions in it. Add ½ tbsp coriander seeds and 1 tsp thyme . Continue sautéing briefly. Deglaze with 2 EL lemon juice and 2 dl water . Simmer everything for 3 minutes. Add 100g crème fraîche and continue to simmer the sauce for 2 minutes. Add the meat and mushrooms to the sauce and season to taste with salt and pepper .
Sauté the figs in butter on the cut side. Season them with fleur de sel and pepper. Arrange the venison strips on plates or a serving platter and place the figs on top as a garnish.
Found at bettybossi.ch
Venison Goulash (serves 4)
Prepare 2 shallots and 250g of button mushrooms. Cut them in half. Cut 50 g of bacon into strips. Crush 5 juniper berries in a mortar, or place them in a plastic bag and crush them with a rolling pin. Pat 800 g of venison dry if it has released any juices. Heat a skillet and add the bacon. Once the fat has rendered, remove the bacon from the skillet and set it aside. Sear the venison in batches in the same skillet. Remove each batch from the skillet and set it aside. Sauté the mushrooms and shallots. Return the meat and bacon to the pan. Season everything with salt and pepper. Add 1 EL tomato paste and let it brown briefly. Deglaze with 1.5 dl red wine . Add 5 dl of broth and bring the goulash to a boil. Add 2 bay leaves, 2 cloves, the crushed juniper berries, and 40 g of cranberries from the jar. Let the goulash simmer for one hour. When the meat is tender, thicken the sauce with cornstarch as needed. Season to taste with salt and pepper . Arrange the goulash on plates or a serving platter, and top with a dollop of crème fraîche and chopped parsley on top.
Found on lecker.de
These dishes also work well with venison or wild boar.
Let your taste and preferences guide you.
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