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.
Venison Saltimbocca (serves 4)
Buy 8 venison cutlets, 75g each . Cut 4 slices of raw ham in half crosswise . Place one slice on each cutlet sage leaf and cover it with a slice of raw ham. Secure everything with a toothpick.
Heat a little oil in a skillet. Sear the saltimbocca for 2 minutes on each side. Season with salt and pepper.
Found at coop.ch
Venison Strips in Pepper-Cognac Sauce (serves 4)
Place a serving platter in an oven preheated to 80 degrees to keep it warm.
Peel 1 shallot and chop it finely. Rinse 2 EL green peppercorns with water and crush them lightly with a fork. Heat some clarified butter in a skillet and sauté 500g of venison strips in batches. Season the meat with salt and transfer it to the preheated platter. Keep the strips warm in the oven. Add the shallots and green peppercorns to the skillet and sauté them. Deglaze with 1 dl white wine and 1.5 dl game stock . Simmer the sauce until reduced by half. Add 2 dl cream and let it simmer briefly until the sauce reaches a creamy consistency. Stir 3 EL of cognac into the sauce. Finely chop 3 sprigs of tarragon . Add the tarragon and the meat to the sauce. Season to taste with salt and pepper .
Found at chuchi.ch
Venison Entrecôte with Quince Confit (serves 4)
Preheat an ovenproof dish in an oven set to 80 degrees.
Pat dry 4 venison entrecôtes, each weighing 80–100g. Heat some clarified butter in a skillet and sear the entrecôtes on both sides for 3–4 minutes. Season with salt and pepper. Place the steaks in the dish. Insert a meat thermometer into the thickest cut and let them cook in the oven for 40–50 minutes. When the internal temperature reaches 60 degrees, the entrecôtes are done.
Arrange the entrecôtes on plates and garnish each with 1KL of quince jam.
Found at swissmilk.ch
You can also prepare these recipes with venison or wild boar. Or, outside of game season, with pork or veal.
Enjoy your meal!
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