Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.
It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.
Since venison can only be found in October and November, in Europe at least, I like to make it a celebration dish and always share with friends. It’s kind of ritual to serve game with the sides I made here, spaetzli (I like to make them with herbs), chestnuts (often pureed), cooked fruits like apples, pears or peaches, and the cranberry preserve, awesome!
Make ahead spaetzle and cooked pears .
42.3 oz. (1.2 kg) Deer sirloins
2 tbsp. butter
2 tbsp. vegetable oil
25 oz. (750 ml) Bordeaux red wine
2 carrots, sliced lengthwise
1 leek, cut in chunks
1 onion, quartered
2 or 3 bay leaves
2 sprigs of thyme
2 sprigs of rosemary
10 juniper berries, crushed
15 whole black peppercorns
For the sauce:
2 cups (480 ml) cream
1 cup (240 ml) broth, hot
1 tbsp. corn starch
Salt and pepper to taste
Into a large baking pan, add all the ingredients for the marinade, arrange the sirloins and marinate overnight, turning the meat over every 2 or 3 hour
Into a medium saucepan, add the marinade, including all the ingredients, set the sirloins aside for later use, and cook it on medium heat until reduced to half
Once reduced to half, drain the marinade through a mesh sieve and discard all the vegetables and herbs
Put the wine back into the saucepan, add 1 tbsp. of corn starch to the broth, stir and add to the wine, continue to cook until reduced to half
Once again reduced to half, add the cream, give it a boil, season with salt and pepper to taste
Into a large frying pan, heat the butter and vegetable oil, add the deer sirloins and sear to your liking, for medium-rare, for a thickness of sirloins of about 1.6 inches, I count 3 minutes on each side + 1 more minute on each side
To cook the whole menu, I make and cook my spaetzli up to two days ahead and will sautéed them at the last minute
I cook my pears before anything else and leave them into the wine into the saucepan, to reheat at the last minute
I buy my chestnuts peeled and frozen, cook according to instructions on the pack, I cook mine barely covered with water, once all the water has evaporated, I add some butter and sear them just until slightly golden
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