VENISON STEAK WITH RED WINE JUS AND CARAMELIZED ESCHALOTS

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VENISON STEAK WITH RED WINE JUS AND CARAMELIZED ESCHALOTS

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Ingredients

Adjust Servings:
4 venison steaks Denver leg cut, approx 2.5-3cm thick (1-1¼ inch)
8 French shallots pelled
1 cup red wine
3 cups thick veal stock
1/2 cup Brown Sugar
Sea Salt
freshly ground black pepper
Butter
Vegetable Oil
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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VODKA, MELON, LIME AND MINT
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VENISON LOIN (DOS DE CHEVREUIL)
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VODKA, MELON, LIME AND MINT
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VENISON LOIN (DOS DE CHEVREUIL)

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