Venison with Wine Sauce

Name: Venison with Wine Sauce (Jeleń w sosie winnym)
Cuisine: Polish
Ingredients: 100 g/3½ oz fresh wild mushrooms, cut in half; 4 venison loin steaks, 2 cm/¾ in thick; 25 g/1 oz/¼ cup plain (all-purpose) flour; 25 g/1 oz/2 tbsp butter; 1 large onion, sliced into rings; 5 ml/1 tsp fresh thyme leaves; 5 ml/1 tsp juniper berries; 5-6 allspice berries; 5 bay leaves; 4 garlic cloves, crushed; 175 ml/6 fl oz/¾ cup white wine; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Jeleń w sosie winnym

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Tender venison steaks are the perfect partner to the wild mushrooms that abound in Poland’s forests. Here they are cooked simply and served with a rich wine sauce.

Ingredients

100 g/3½ oz fresh wild mushrooms, cut in half
4 venison loin steaks,

Europe
Poland
Main course
Eastern Europe

Method

Brush the mushrooms to remove any grit, and wash the caps briefly if necessary. Dry with kitchen paper.
Lightly dust the venison steaks with the flour.
Heat the butter in a heavy pan with a lid, then add the onion rings and venison, and fry for 5 minutes, until the onions have softened and the steaks are brown on both sides.