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It's hunting season and I have prepared a delicious recipe with deer meat. Hunter's sauce, with red wine's strong flavors, herbs, pepper, lemon and olives, balances the meat's taste and covers the specific smell, the steak remaining very fragrant and juicy.
If you don't want to bake a full roast, you can cut it into cubes, it is as good. The rolled deer steak variant, stuffed with smoked meat and slices of lemon is more festive, but tastes the same.
To achieve this recipe you need a long time between the time of finishing the marinade and the serving time, so it's better to start it early.
Ingredients:
-a piece of deer meat or venison (about 800 grams) or more small pieces
-for marinade: a carrot, a red onion, peppercorns, bay leaves, rosemary, thyme, a cup of red wine
-for the sauce: red wine, tomato paste (tomato sauce), olives, lemon, bay leaves, thyme, pepper
-for stuffing: smoked bacon or smoked ham (slices), slices of lemon, garlic
First wash the meat, make some notches and put it to marinate. Add red wine, the sliced carrot, one large sliced onion, 2 tablespoons of pepper, 2-3 bay leaves, thyme sprigs and a sprig of rosemary.
Put water to cover the meat.
Cover with a foil and put in the refrigerator for at least 4 hours (you can leave it there even over the night). I left it for 8 hours.
Then take the meat out, and throw away the marinade.
Slice the ham, garlic and lemon.
Grease the pan with little oil, place the meat. Sprinkle with salt and pepper all over. Fill the notches with bacon, garlic and lemon.
Place in the pan also some black olives, bay leaves (2-3 small leaves).
When ready stuffed, prepare the sauce.
Mix 2-3 tablespoons of tomatoes sauce with a large glass of red wine and one of water.
Should result a thick sauce. Pour it on steak.
Cover with aluminum foil and bake at 180 degrees for about an hour. Then remove the foil.
Put in the oven until the sauce reduces by one third and the steak gets brown.
Meanwhile, sprinkle frequently with sauce.
Serve hot, decorated with slices of fresh lemon and parsley.
Cut thin slices and serve with lots of sauce, fresh bread and pickles.
Do not forget to accompany with a glass of dry red wine.
Enjoy your meal!
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