Venison with Red Currant Sauce

Venison with Red Currant Sauce
  • Sumo

It’s “wild” season here again in Switzerland. “Wild” means game meat, so things like venison and wild boar start showing up on menus and in the grocery store. It’s also red currant season. What a happy coincidence! We paired the two together for a delicious dinner.

Red Currants

Red Currants

Have you ever cooked with red currants before? I had never even tried them. Mr. Swiss Paleo picked them up at the store not knowing what they were, but eager to try them out. They are super sour, so I wouldn’t probably suggest just eating them like other berries, but I do think you could make a deliciously tart jelly from them or add them into muffins or scones. See how easily my mind wanders to treats and baked goods?

Beautiful

Beautiful

Venison with Red Currant Sauce

Venison with Red Currant Sauce

 

Ingredients

 

  • 500 grams (about a pound) of venison or steak
  • 1 cup bone broth
  • 200 grams (7 oz) red currants
  • 3/4 cup red wine
  • 1 Tablespoon maple syrup or honey
  • 2 sprigs of fresh thyme
  • 1 medium onion, minced
  • 1 Tablespoon butter or ghee
  • Salt and pepper to taste

Instructions

  1. Heat the wine and bone broth in a sauce pan over medium high heat until it is reduced by half.
  2. Meanwhile, in another pan, saute the onions in the butter or ghee until translucent.
  3. Add the reduced wine and broth mixture and the maple syrup to the onions and bring to a boil.
  4. Then add in the berries and thyme and simmer for 15 minutes. Add salt and pepper to taste.
  5. At this point, you can spoon the sauces as is over your sliced, cooked venison steaks (as shown in our pictures). However, after taking the pictures, we used an immersion blender to puree the sauce and it really thickened it up nicely.

    Served with a green salad

    Served with a green salad

Venison with Red Currant Sauce

Ingredients

  • 500 grams (about a pound) of venison or steak
  • 1 cup bone broth
  • 200 grams (7 oz) red currants
  • 3/4 cup red wine
  • 1 Tablespoon maple syrup or honey
  • 2 sprigs of fresh thyme
  • 1 medium onion, minced
  • 1 Tablespoon butter or ghee
  • Salt and pepper to taste

Instructions

  1. Heat the wine and bone broth in a sauce pan over medium high heat until it is reduced by half.
  2. Meanwhile, in another pan, saute the onions in the butter or ghee until translucent.
  3. Add the reduced wine and broth mixture and the maple syrup to the onions and bring to a boil.
  4. Then add in the berries and thyme and simmer for 15 minutes. Add salt and pepper to taste.
  5. At this point, you can spoon the sauces as is over your sliced, cooked venison steaks (as shown in our pictures). However, after taking the pictures, we used an immersion blender to puree the sauce and it really thickened it up nicely.
http://swisspaleo.ch/venison-with-red-currant-sauce/

 

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2 Comments

  1. Hi Lisa,

    Red currants are very popular in Switzerland. Mostly as a filling for pies, muffins, cakes, etc.. In our pre-Paleo days we used them often (but with quite a lot of sugar…). They can also be used with joghurt and granola (now without sugar of course). Your recipe with venison sounds interesting and I can’t wait to try it. BTW, thank you for the recipes you post, I have tried quite a few since I started eating Paleo four months ago and they were all great! We especially loved the naan bread with Tzatziki as well as the Chicken Tikka Masal, although it took quite some time to prepare 🙂 I check back regularly for new recipes and have gotten much more creative with salads and vegetables, mixing a lot of different things.
    Best regards,
    Isabelle

    • Hi Isabelle,
      Thank you for the information on red currants and for the lovely feedback. I’m so glad the recipes you’ve tried have worked for you 🙂 I’m glad to hear that you’re getting creative in the kitchen! I don’t tend to be all that creative, but blogging about food has motivated me to try new things and experiment.