Hirsch Filet (Deer or Elk Steak With Red Wine Reduction Sauce) from Seehotel Grüner Baum in Hallstatt

Ingredients:

• 3 carrots
• 2 stalks of celery
• 1 medium onion
• 1 tsp mustard seed, slightly crushed
• 2 bay leaves
• 1/2 tsp. salt
• 1 1/2 lb. venison or elk steaks, 1/2 inch thick
• 1 tsp. juniper berries, crushed
• 2 tsp. black peppercorns, crushed
• 4-6 slices of bacon
• 1 cup dry, red wine
• 1 tbsp flour
• 1/2 tbsp butter
• 1/2 zup red wine
• 4 oz. crème fraîche

Preparation:

1. Clean and slice the vegetables into 1/4 inch pieces. Lay them in the bottom of an oiled roaster or 9 x 13 inch pan, add the mustard seed, bay leaves, salt and about 1/2 cup water and bake at 385ฐF for 20 minutes.
2. While the vegetables are roasting/steaming, wash and pat dry your steaks. (You may also use a filet piece and carve it for serving.)
3. Mix together the juniper berries and peppercorns and rub the steaks with this mixture. Lay out the steaks and place bacon to cover (cover 50-90% of steak).
4. When the vegetables have softened slightly, remove from oven, place steaks on top (bacon side up), and place pan back in oven.
   
5. Bake for 10 minutes, pour the red wine over steaks and bake another 15-20 minutes.
6. Remove from oven. Test steaks for desired doneness (they will be medium-well to well done). Remove steaks to a platter, remove bacon and keep warm.
7. Make a roux with the flour and butter and add the red wine. Add the crème fraîche and stir until blended. Taste and adjust the seasonings as needed.
8. Serve on a bed of red cabbage with mash potatoes on the side.

 

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Last updated: October 26, 2009