If you would like to make a donation to help me keep this site going

Gebratenes Rehschnitzel – Fried Venison Steaks

Serves: 4

Ingredients:

4 Venison Steaks

2 – 3 tbsp Wine Vinegar

Juice of 1 Lemon

Freshly Ground Black Pepper

2 tbsp Red Wine

45g / 1½oz Butter

2 tbsp Brandy or Cognac

½ cup / 4 floz Sour Cream

2 – 4 tbsp Dry Red Wine

Instructions:

Tenderise the steaks with a meat hammer. Remove all membranes and make a few incisions around the edges so that they do not curl up during cooking.
Make a marinade by combining the vinegar, oil, lemon juice, pepper, juniper berries and red wine.
Place the steaks in a glass or china dish and pour over the marinade. Refrigerate overnight.
Melt the butter in a heavy-bottomed frying pan. Fry the steaks for 3 – 5 minutes or until they are brown on the outside but still pink inside. Pour on the brandy, set it alight, and flambé until the flame dies down. Season.
Remove the steaks from pan. Set them aside and keep them warm.
Add the sour cream, stock and wine to the pan and cook for about 5 minutes. Season and pour over the steaks.
This dish is traditionally served with breadroll dumplings and braised red cabbage.