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 cup 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.

• 400 g fillet of venison
• salt
• pepper
• 3 tbsp cooking oil
• 25 g butter
• 100 g sour cherries, drained and pits removed
• 3 tbsp cherry juice
• 50 g walnuts, chopped
• 3 tbsp Madeira wine
• 1 tbsp creme fraîche
• YIELD: Serves 4

Preparation:

1. Trim the fillet, rinse under cold water, pat dry and season with salt and pepper.
2. Preheat oven to 200 deg C (390 deg F). Heat the oil in a roasting pan, brown the meat on all sides, and bake in the preheated oven about 30 minutes. Remove the meat from the oven and keep warm.
3. Skim the fat from the bottom of the pan. Drop in a good tablespoon of butter, melt and scrape the brown bits from the bottom of the pan.
4. Add the drained cherries and walnuts fry briefly.
5. Deglaze the pan with Madeira and cherry juice. Add the creme fraîche stir, boil and finally season with salt and pepper.
6. Serve with croquettes, mash potatoes or walnut risotto.