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🍽️ Grilled venison steaks with shallot sauce and tomatoes

485 kcal · 30 min · 4 servings

Ingredients

• 4 Venison Steaks (approx. 180 g each)
• Salt
• Pepper (from the mill)
• Oil
• 4 Shallots
• 5 tbsp Red Wine
• 150 ml Game Stock (from the jar)
• 16 Cherry Tomatoes
• 4 Wooden Skewers
• 400 g Green Beans

Instructions

1. 1. Brush the venison steaks lightly with oil.
2. 2. Season the steaks generously with salt and pepper.
3. 3. Preheat the grill to high heat.
4. 4. Place the steaks on the hot grill.
5. 5. Grill the steaks for one minute per side to sear them well.
6. 6. Reduce the grill heat to medium.
7. 7. Grill the steaks for another two to four minutes per side.
8. 8. Adjust the cooking time to your personal preference.
9. 9. Wash the tomatoes thoroughly under running water.
10. 10. Dry the tomatoes with a kitchen towel.
11. 11. Thread the tomatoes onto wooden or metal skewers.
12. 12. Brush the tomato skewers with a little oil as well.
13. 13. Place the tomato skewers at the edge of the hot grill.
14. 14. Grill the tomatoes alongside the steaks.
15. 15. Turn the skewers occasionally to ensure even cooking.
16. 16. Peel the shallots and remove the outer skin.
17. 17. Cut the shallots into very small cubes.
18. 18. Heat two tablespoons of oil in a pan.
19. 19. Add the shallot cubes to the hot pan.
20. 20. Sauté the shallots until they become translucent.
21. 21. Deglaze the shallots with red wine.
22. 22. Let the liquid reduce quickly.
23. 23. Pour the meat stock into the wine reduction.
24. 24. Continue to reduce the sauce.
25. 25. Reduce the sauce volume by half.
26. 26. Season the finished sauce with salt and pepper.
27. 27. Wash the beans thoroughly.
28. 28. Bring water to a boil in a pot.
29. 29. Add salt to the boiling water.
30. 30. Add the beans to the salted water.
31. 31. Cook the beans for about ten minutes.
32. 32. Drain the beans.
33. 33. Let the beans drain well.
34. 34. Remove the grilled steaks from the grill.
35. 35. Remove the grilled tomato skewers from the grill.
36. 36. Place the beans on the plates.
37. 37. Place the venison steaks on the plates.
38. 38. Add the shallot sauce.
39. 39. Place the tomato skewers on the plates.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 29 g