Venison with Potato Latkes and Red Wine and Shallot Jus

Seared venison steak served with crispy potato latkes, blanched green beans, and a rich red wine and shallot reduction.

Main Course High Protein Gourmet Venison Potato Latkes

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

44.6g

per serving

44.6 g total

Fat

32.8g

per serving

32.8 g total

Protein

42.2g

per serving

42.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Liquids

44.4

Red Wine

Brandy

miniature bottle

Meat

150

Venison

lean steak

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

0.5

clove

Garlic

crushed

tbsp

Chervil

chopped

OilsFats

tbsp

Vegetable Oil

tbsp

Olive Oil

tsp

Olive Oil

for rubbing

Vegetables

150

New Potatoes

grated

piece

Banana Shallot

finely chopped

Green Beans

blanched

Method

Mix grated potato and cornflour in a bowl, season, and shape into three rounds.

Heat vegetable oil in a pan and fry potato cakes for two minutes per side until golden.

Sauté garlic and shallot in olive oil for two minutes until softened.

Add red wine and brandy, then simmer until the liquid reduces by half.

Stir in chervil, season with salt and pepper, and set the jus aside.

Heat a griddle pan, rub venison with olive oil, and season well.

Grill the steak for two minutes per side and rest for 2-3 minutes.

Serve sliced steak over latkes and green beans, finished with the shallot jus.