Venison Steak with Juniper Berry and Red Chile Sauce

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Venison Steak with Juniper Berry and Red Chile Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.

Ingredients


For the Sauce:

  • 1 tablespoon dried juniper berries

  • 3 cups unsweetened dark grape juice or wine

  • 2 bay leaves

  • 1 ½ teaspoons dried thyme

  • 2 shallots, peeled and coarsely chopped

  • 2 cups beef stock

For the Steaks:

  • 6 venison steaks, 8 to 10 ounces each

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 1 tablespoon freshly ground black pepper

  • 4 whole dried chiles de arbol, seeds and stems removed, crushed



Instructions


To make the sauce, wrap the juniper berries in a clean kitchen towel and crush them using a mallet. Remove them from the towel and place them in a saucepan with the grape juice or wine, bay leaves, thyme and shallots. Simmer over medium heat for 20 to 25 minutes, until the liquid has been reduced to 1 cup. Add the stock, bring to a boil, then decrease the heat to medium and cook for another 15 minutes until the sauce has been reduced to 1 ½ cups. Strain the sauce through a fine sieve and keep it warm.

Brush the steaks on both sides with the olive oil and sprinkle with salt and pepper. Place the steaks on the grill and grill for 3 minutes, until they have charred marks. Rotate the steaks a half turn and grill for another 3 minutes. Flip the steaks over and grill for another 5 minutes until done as desired.

Ladle the sauce onto each plate, top with the steaks, pattern-side up, and sprinkle the crushed chiles over them.

Servings
6
Servings
6
Venison Steak with Juniper Berry and Red Chile Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.

Ingredients


For the Sauce:

  • 1 tablespoon dried juniper berries

  • 3 cups unsweetened dark grape juice or wine

  • 2 bay leaves

  • 1 ½ teaspoons dried thyme

  • 2 shallots, peeled and coarsely chopped

  • 2 cups beef stock

For the Steaks:

  • 6 venison steaks, 8 to 10 ounces each

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 1 tablespoon freshly ground black pepper

  • 4 whole dried chiles de arbol, seeds and stems removed, crushed



Instructions


To make the sauce, wrap the juniper berries in a clean kitchen towel and crush them using a mallet. Remove them from the towel and place them in a saucepan with the grape juice or wine, bay leaves, thyme and shallots. Simmer over medium heat for 20 to 25 minutes, until the liquid has been reduced to 1 cup. Add the stock, bring to a boil, then decrease the heat to medium and cook for another 15 minutes until the sauce has been reduced to 1 ½ cups. Strain the sauce through a fine sieve and keep it warm.

Brush the steaks on both sides with the olive oil and sprinkle with salt and pepper. Place the steaks on the grill and grill for 3 minutes, until they have charred marks. Rotate the steaks a half turn and grill for another 3 minutes. Flip the steaks over and grill for another 5 minutes until done as desired.

Ladle the sauce onto each plate, top with the steaks, pattern-side up, and sprinkle the crushed chiles over them.

Servings
6
Servings
6
Share this Recipe