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Pan-seared venison fillet with red wine sauce

Pan-seared venison fillet with red wine sauce

Main dishes

Tender venison fillet seared in a pan, coated in a rich sauce made with red wine and dark broth, thickened with cornstarch. A refined and quick dish.

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Recipe from Xabier Cañas, Gaztarrotz, adapted by Recette de cuisine ·

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A piece of venison, pan-fried and served with a rich red wine sauce.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodPan-fried and wine-based sauce
  • Estimated cost$2.85 $0.71 / serving Estimated price; varies by store.

Ingredients

4 people
  • $0.03
  • $0.27
  • $1.18
  • $0.22
  • $1.11
  • $0.04

Prices from US supermarkets.

Directions

  1. Remove the fat and any connective tissue from the venison fillet. ≈ 8 min
  2. Cut the meat into 8 pieces, each weighing 100g. ≈ 8 min
  3. Rub them with oil, then season with salt and pepper. ≈ 2 min
  4. In a hot frying pan over medium heat, brown the meat on all sides, according to your desired level of doneness. Set it aside on a plate.
  5. To remove the remaining juice stuck at the bottom of the frying pan, first pour in the red wine, then the dark broth. Mix the flour with a small amount of cold water and gradually add it to the sauce, stirring constantly to thicken it.
  6. Pour serve, pour each plate, pour each portion of venison, pour each portion, add a pinch of salt and serve. ≈ 2 min

The bill

Pan-seared venison fillet with red wine sauce

  • salt$0.03
  • black pepper$0.27
  • 100 ml of extra virgin olive oil$1.18
  • 50 ml of red wine$0.22
  • 400 ml of dark venison broth$1.11
  • 10 g of cornstarch$0.04

Total$2.85

that's $0.71 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 800 g of young venison loin
  • salt
  • black pepper
  • 100 ml of extra virgin olive oil
  • 50 ml of red wine
  • 400 ml of dark venison broth
  • 10 g of cornstarch

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