Crispy Venison Steaks With SpéCuloos Crust And Blueberry Sauce Recipe

Name: Crispy Venison Steaks With SpéCuloos Crust And Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds parsnips; 2 3/4 cups carrots; 2 1/8 tablespoons unsalted butter; 1 1/2 cups frozen blueberries; 6 tablespoons white wine; 2 teaspoons granulated sugar; 1 1/2 tablespoons balsamic vinegar; 4 tablespoons orange juice; 2 13/16 tablespoons unsalted butter; 16 cookies speculoos; 2 eggs; 4 venison steaks 150 grams each; 2 1/8 tablespoons unsalted butter

Servings: persons

2 1/4 pounds parsnips
2 3/4 cups carrots
2 1/8 tablespoons unsalted butter
1 1/2 cups frozen blueberries
6 tablespoons white wine
2 teaspoons granulated sugar
1 1/2 tablespoons balsamic vinegar
4 tablespoons orange juice
2 13/16 tablespoons unsalted butter
16 cookies speculoos
2 eggs
4 venison steaks 150 grams each
2 1/8 tablespoons unsalted butter

1
Wash and peel parsnips and carrots, cut them in large pieces.
2
Steam vegetables for about 25 minutes until tender.
3
Drain vegetables, mash them with a fork and add 30 gr. of butter, season with salt and pepper. Set aside.
4
In a medium saucepan, combine blueberries white wine and sugar.
5
Cook over medium heat for about 10 minutes.
6
Add balsamic vinegar, orange juice, season with salt and pepper.
7
Add 40 grams of butter, season with pepper and cook over low heat for about 3 minutes.
8
Crush the cookies to get fine crumbs.
9
Place them into a shallow plate.
10
In a second plate, whisk the eggs and season with salt.
11
Dip the venison steaks into the eggs coating all sides, remove the excess.
12
Roll them in the speculoos crumbs.
13
Melt butter in a sauteing pan and cook the steaks over high heat for about 3-5 minutes on each side.
14
Season with salt.
15
To serve, arrange vegetable puree on each plate, using a circular pastry mold.
16
Slice the venison steaks on top, and add the blueberry sauce.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 2 1/4 pounds parsnips, 2 3/4 cups carrots, 2 1/8 tablespoons unsalted butter, 1 1/2 cups frozen blueberries, and more.

Yes, Crispy Venison Steaks With SpéCuloos Crust And Blueberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Venison Steaks With SpéCuloos Crust And Blueberry Sauce

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