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Pan Roasted Venison Steaks with Game Sauce

Grilled venison medallion with wild game sauce, wild mushrooms, herb spätzle, and poached apple. Recipe from Chef Paul Beppler, retired chef of 45 years, working all over the world.
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Servings: 4 people
Ingredients Method

Ingredients
  

Venison
  • 4 Venison loin steaks
  • 1 oz Olive oil
  • Salt and pepper to tast
  • 2 oz Butter
  • 3 Garlic cloves
  • 1 Small bunch of thyme
Game Sauce
  • 2 cups Chicken broth
  • 1 pckg Brown gravy mix
  • 1 cup Red wine
  • 1 TBSP Tomato paste
  • 12 Crushed juniper berries
  • 2 TBSP Cold butter
Spätzle
  • 2 cups All purpose flour
  • 1 1/2 tsp Salt
  • 4 Whole eggs whisked
  • 1/2 cup Milk
Red Cabbage
  • 1/2 Head of red cabbage
  • 2 Strips bacon diced
  • 1/2 Medium onion diced
  • 2 tsp. Salt
  • 1 tsp. Ground pepper
  • 1/2 tsp. Ground clove
  • 1/2 tsp. Ground nutmeg
  • 1 cup Sugar
  • ½ cup Red wine
  • 1/4 cup Red wine vinegar
  • 1/2 can Whole berry cranberry sauce
Bacon Roasted Green Beans
  • 20 Green beans stems trimmed
  • 4 Strips of bacon
  • Salt and pepper to taste

Method
 

Venison
  1. Season venison liberally with salt and pepper. Heat oil in a heavy bottom sauté pan and sear venison for 3 minutes, turn over and sear do another 3 minutes. Allow to rest for 15 minutes prior to serving and pop into a hot oven for 2 minutes just before plating.
Game Sauce
  1. Heat chicken stock to a simmer, mix gravy packet with red wine and tomato paste and stir into the stock. Add the crushed juniper berries and simmer for 1 hour. Strain into a new pan and whisk cold butter in until all is incorporated. Reserve
Spätzle
  1. Fit a stand mixer with a paddle attachment. Add flour and salt to bowl and make a well, add the eggs and start in slow. Gradually add milk until dough comes together. Beat on high for 10 minutes. Test consistency by dipping thumb and forefinger into batter and pull them apart. Dough should stretch between them but not break, adjust consistency with milk or flour as needed. Bring 2 quarts of liberally salted water to a boil and use a spätzle press or a colander with large holes. Or use a board and palette knife in traditional Bavarian method(Google video). Cook noodles until they float and remove with a slotted spoon into a bowl of ice water, this helps to form them up. Heat butter until foaming and heat spätzle through until golden brown.
Red Cabbage
  1. Sauté bacon in a deep sided pot until crisp, remove and reserve. Add onions and cabbage to bacon fat and sauté until translucent. Add seasonings and sugar and conf is to sauté. Add cranberries and mix in well, add liquid and simmer until reduced to a syrup. Taste and adjust seasoning.
Bacon Roasted Green Beans
  1. Brings a lot of liberally salted water to a boil and cook beans for 2 minutes. Remove to ice water bath and chill completely. Drain and trim beans into equal lengths. Count 5 beans for each serving and roll into a strip of bacon. Salt and pepper each bundle. Heat oven to 450 degrees and roast beans for 15-20 minutes until bacon is cooked and beans are nicel browned.