Alsatian Venison Recipe

Name: Alsatian Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 ½ cups pinot noir wine; 2 tablespoons grainy mustard; 1 12 lbs venison loin; salt and pepper, to taste; 12 lb egg noodles; 2 tablespoons butter; 2 tablespoons walnut oil; 1 tablespoon peppercorn; 1 teaspoon fresh ginger, minced; 1 shallot, finely minced; 1 cup chicken stock or 1 cup veal stock; ½ cup cream; 1 teaspoon cinnamon; 1 teaspoon red currant jelly; 1 tablespoon red wine vinegar

Servings: persons

1 ½ cups pinot noir wine
2 tablespoons grainy mustard
1 12 lbs venison loin
salt and pepper, to taste
12 lb egg noodles
2 tablespoons butter
2 tablespoons walnut oil
1 tablespoon peppercorn
1 teaspoon fresh ginger, minced
1 shallot, finely minced
1 cup chicken stock or 1 cup veal stock
½ cup cream
1 teaspoon cinnamon
1 teaspoon red currant jelly
1 tablespoon red wine vinegar

1
Add 1/2 cup of wine and mustard to a large dish and stir up.
2
Salt and pepper the loin and place the loin in the wine and roll around.
3
Marinate for 3 hours in the refrigerator.
4
Season the venison with salt and pepper.
5
Bring water to a boil and add salt and noodles.
6
Cook the egg noodles until al dente.
7
Strain.
8
Place back into the pot, add butter and stir around until distributed.
9
Remove loin from marinade and pat dry with a paper towel.
10
Heat walnut oil in a saute pan over medium-high heat.
11
Sear the loin on all sides, about 5 minutes total.
12
The cooking time will vary on the thickness of the loin; it should be pink in the center.
13
Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook.
14
Return the pan to the stove, add the rest of the wine, peppercorns, ginger, shallot and stock.
15
Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half.
16
Strain.
17
Add cinnamon, jelly, and vinegar.
18
Re-warm slightly.
19
Slice the loin into thin slices.
20
Place on top of noodles.
21
Pour sauce over the top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups pinot noir wine, 2 tablespoons grainy mustard, 1 12 lbs venison loin, salt and pepper, to taste, and more.

Yes, Alsatian Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alsatian Venison

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