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Venison Cutlets with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 4 venison cutlets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Instructions
- Season the venison cutlets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned venison cutlets to the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness. Remove the cutlets from the skillet and set aside to rest.
- In the same skillet, add the finely chopped shallot and minced garlic. Cook for 2-3 minutes until softened and fragrant.
- Pour in 1/2 cup of red wine and 1/4 cup of beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Simmer the sauce for 5-7 minutes until it has reduced by half.
- Stir in 2 tablespoons of unsalted butter and 1 tablespoon of fresh thyme leaves, allowing the butter to melt and the sauce to thicken slightly.
- Return the venison cutlets to the skillet, turning to coat them in the red wine reduction sauce. Cook for an additional 1-2 minutes to warm the cutlets through.
- Serve the venison cutlets with the red wine reduction sauce spooned over the top. Enjoy!
Venison cutlets with a red wine reduction sauce have a rich history dating back to the European aristocracy. This dish was a favorite among the nobility in France and Italy, where skilled chefs would prepare the venison cutlets to perfection and then elevate the flavors with a luxurious red wine reduction sauce. Today, this classic dish can be found in upscale restaurants and fine dining establishments around the world. The key to making this dish shine is in the quality of the venison, which should be tender and flavorful, and the red wine reduction sauce, which should be carefully crafted to balance the richness of the meat. For a truly exceptional experience, visit renowned restaurants in regions known for their venison, such as the Scottish Highlands or the forests of Germany. Alternatively, consider experimenting with alternative methods for making the red wine reduction sauce, such as adding in aromatic herbs or using different types of red wine to create unique flavor profiles. Whether prepared by a world-class chef or in your own kitchen, venison cutlets with a red wine reduction sauce are sure to impress even the most discerning palates.
35 min
4
350 calories
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