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Deer Sirloin in Red Wine Sauce and its Sides Pinterest

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 .

My recipe for Herbs Spaetzli can be found here and my recipe for Pears in Red Wine is here.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients:

42.3 oz. (1.2 kg) Deer sirloins

2 tbsp. butter

2 tbsp. vegetable oil

Marinade:

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

5 cloves

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

Prepare the marinade:

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

Make the sauce:

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

Sear the deer sirloins:

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

Note:

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

Enjoy!

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Comments (24)

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I always found venison to be too gamey for my taste—that is, until I found out about the overnight marinating trick! Somehow, it takes the gaminess right out. What a spectacular meal you have here! I can't wait to try it!

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Thanks Michelle! Yes some venison smell and taste stronger than others, I find that deer is rather mild but then again I love venison

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I always forget about red wine sauce, but it is such a great sauce. So rich and full of flavour. This is a nice reminder.

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Thanks Jacqueline, yes that red wine sauce is almost up to 80 % the reason why I love this dish

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I love venison but unfortunately my husband doesn't so I love to eat it when we go out but have rarely cooked it at home. I'd love to try your recipe though as it sounds like everything would go so well together, especially with the spaetzle...

I love venison but unfortunately my husband doesn't so I love to eat it when we go out but have rarely cooked it at home. I'd love to try your recipe though as it sounds like everything would go so well together, especially with the spaetzle and that gorgeous sauce!

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Thank you so much my dear Corina, hope you can at least try my wine sauce, we love it so much!

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Deer meat is hard to find here, but I can imagine this marinade would taste great with beef or lamb too. Yum!

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Thanks so much Renee, I would definitely use this marinade for a slow cooking cut of meat

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Sounds like quite the dinner. I've only had venison once - on a trip in New Zealed, we got some ground meat for tacos. Would love to try it this way!

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Thanks Vicky, venison is so scarce in my country, we always try to make the best out of it

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My brother in law is a hunter and he usually has venison in his freezer -- I'll have to ask him...

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Thanks so much Lisa, I wish I knew someone with a freezer full of venison! I hope you get to try it...

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This sauce sounds so rich and flavorful!! I love reducing sauces like this one requires. It really builds the flavor and this one sounds perfect. I don’t use venison much but I am sure it would be amazing with a good meat or filet right!? Thanks...

This sauce sounds so rich and flavorful!! I love reducing sauces like this one requires. It really builds the flavor and this one sounds perfect. I don’t use venison much but I am sure it would be amazing with a good meat or filet right!? Thanks for the recipe!!

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Thanks so much for your comment Aleka, glad you like the red wine sauce

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Oh my word! This meal looks and sounds so delicious! I was just talking my Dad about make Spaetzle! I haven't made it in ages! It is so delicious! And you know my love affair with venison! I am absolutely going to try making this entire meal! I...

Oh my word! This meal looks and sounds so delicious! I was just talking my Dad about make Spaetzle! I haven't made it in ages! It is so delicious! And you know my love affair with venison! I am absolutely going to try making this entire meal! I have never seen chestnuts frozen where I am, I could substitute the ones packed in a jar?

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Thanks Beth, I hope you like it! Spaetzle are so good, I need to make some again. I don't know about the chestnuts in jars, are they sweet? Mine weren't, sometimes I just roast them like here or I mash them with some cream.

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This looks so delicious Patty! I love venison and the way you prepared it is simply perfect! I wish you lived closer.

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Thanks so much Lainey! How I wish we lived closer too ;):)

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OMG, this looks soo delicious! I love the flavour combinations and that chestnuts!! Awesome! I must make this ASAP.

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Thanks so much my dear Ramona, glad you like it!

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