Venison steaks

  • 19/03/2004
  • Difficult
  • 4 – 6
  • 120 min

Reading this recipe you might suddenly become hungry. When you decide to prepare it, do not get intimidated by the lengthiness of the procedure, because only the first smell will make you feel quite satisfied about the efforts invested.

Ingredients 4 – 6 

  • 1 kg venison steaks
  • 50 ml oil
  • 200 g onion
  • 50 g bacon
  • 100 g celery root
  • 100 g parsley root
  • 150 g carrot
  • 100 ml Podravka Tomato puree
  • parsley leaves
  • 1 tablespoon Podravka Plum jam
  • 1 tablespoon Dolcela Gussnel corn starch
  • For marinade:
  • 1 tablespoon Vegeta
  • 2 garlic cloves
  • 500 ml white vine
  • 1 bay leaf
  • 1-2 cloves
  • 1 teaspoon blueberries

Preparation

  1. 1.
    Dilute the wine with 200 – 300 ml of water and bring to boil. Add bay leaf, clove, blueberry, roughly cut garlic and Vegeta.
  2. 2.
    Cook the marinade on slow fire for about ten minutes and pour it over the prepared steaks. Leave it stand and marinate in cold place for about 3 hours.
  3. 3.
    After marinating, sear the steaks from all sides in hot oil. Add sliced bacon, chopped onions, carrot and parsley root cut into rings and celery root into slices. Add the wine where the steaks were marinating and sauté in a half covered pan for about 30 minutes.
  4. 4.
    After that add plum jam which you have diluted with 2 – 3 spoons of water, add strained tomato and the rest of the marinade together with spices. Continue sautéeing on slow fire for about 40 minutes until the meat gets soft.
  5. 5.
    Near the end of cooking stir in the cornstarch diluted with some water and boil shortly.

Serving

Serve venison steaks with polenta.

Advice

Instead of jam you can put about 50 g of prunes without seeds.

Notice

This meal can be frozen
Freezing: Together with the sauce place the steaks into an appropriate packaging and freeze.
Unfreezing: Leave the steaks in a refrigerator over night and heat them up over slow fire in a pan with little water.
Durability: 30 to 60 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 569 / 2.378 - -
Fat g 27,00 - -
Carbohydrates g 12,00 - -
Dietary fibre g 2,00 - -
Protein g 52,00 - -
Salt g 2,66 0 0
Vitamin A μg 8.051,00 201 161
Vitamin D μg 21,00 11 11
Vitamin C mg 26,00 35 29
Niacin mg 12,00 86 60
Potassium mg 998,00 27 27
Calcium mg 70,00 7 7
Phosphorous mg 461,00 58 58

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)