Crispy Venison Steaks with Spéculoos Crust and Blueberry Sauce

On dine chez NanouReviews(1)
Danielle Z.: "I am always looking for a new recipe for the deer…" Read More
13Ingredients
790Calories
65Minutes

Straight from the Forests of Sherwood – feast on the King’s Venison tonight. Travel back to the Medieval Times and enjoy this meal, which features venison, parsnips, and carrots. Cook lightly and serve rare. Garnish with carrot shavings, parsley, or radishes. You won’t need steak sauce with this one, as the blueberry sauce is a perfect partner, adding just the right amount of sweet. The breading is filled with savory flavors. Serve any time you’re hungry for deer steaks.

Ingredients

  • 1 kilogram parsnips
  • 300 grams carrots
  • 30 grams unsalted butter
  • 250 grams frozen blueberries
  • 6 tablespoons white wine
  • 2 teaspoons granulated sugar
  • 1 1/2 tablespoons balsamic vinegar
  • 4 tablespoons orange juice
  • 40 grams unsalted butter
  • 16 cookies (speculoos)
  • 2 eggs
  • 4 venison steaks (150 grams each)
  • 30 grams unsalted butter

Directions

  1. Wash and peel parsnips and carrots, cut them in large pieces.
  2. Steam vegetables for about 25 minutes until tender.
  3. Drain vegetables, mash them with a fork and add 30 gr. of butter, season with salt and pepper. Set aside.
  4. In a medium saucepan, combine blueberries white wine and sugar.
  5. Cook over medium heat for about 10 minutes.
  6. Add balsamic vinegar, orange juice, season with salt and pepper.
  7. Add 40 grams of butter, season with pepper and cook over low heat for about 3 minutes.
  8. Crush the cookies to get fine crumbs.
  9. Place them into a shallow plate.
  10. In a second plate, whisk the eggs and season with salt.
  11. Dip the venison steaks into the eggs coating all sides, remove the excess.
  12. Roll them in the speculoos crumbs.
  13. Melt butter in a sauteing pan and cook the steaks over high heat for about 3-5 minutes on each side.
  14. Season with salt.
  15. To serve, arrange vegetable puree on each plate, using a circular pastry mold.
  16. Slice the venison steaks on top, and add the blueberry sauce.
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NutritionView more

790Calories
Sodium13%DV310mg
Fat46%DV30g
Protein80%DV41g
Carbs29%DV87g
Fiber68%DV17g

PER SERVING *

Calories790Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat16g80%
Trans Fat
Cholesterol245mg82%
Sodium310mg13%
Potassium1760mg50%
Protein41g80%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate87g29%
Dietary Fiber17g68%
Sugars39g78%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Danielle Z. 12 Jul 2015
I am always looking for a new recipe for the deer steaks in my freezer. My happy hunters loved this dish. The blueberry sauce paired perfectly with the venison. It was scrumptious.