Rehrücken | Chocolate Coated Sponge | Original Austrian Recipe

venison

🥗Healthier: pork tenderloin

💰Cheaper: beef

Pork tenderloin offers a lean alternative, while beef is more widely available.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can provide a similar flavor profile without the alcohol.

Preheat the oven to 180°C (350°F).

Season the venison back with salt, black pepper, and crushed juniper berries.

Heat butter in a skillet over medium heat until melted.

Sear the venison on all sides until browned, about 5-7 minutes.

Remove the venison from the skillet and set aside.

In the same skillet, add chopped onions, carrots, and celery; sauté until softened, about 5 minutes.

Add minced garlic and thyme; cook for an additional minute until fragrant.

Deglaze the skillet with red wine, scraping up any browned bits, and reduce by half.

Add beef stock and bay leaves; bring to a simmer.

Place the venison back in a roasting pan and pour the vegetable mixture over it.

Roast in the preheated oven for 20-30 minutes, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare.

Remove from the oven and let rest for 10 minutes before slicing.

In the skillet, add cream and sliced mushrooms; cook until mushrooms are tender, about 5 minutes.

Serve the sliced venison with the mushroom cream sauce and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens