Recipes
Deer steak in chocolate sauce with berries
This is the recipe of Jürg Wernli, the executive chef and F&B Manager at the Business and Hotel Management school in Lucerne. He is also the leader of the culinary program at the school. At the Salon du Chocolat in Zurich he demonstrated with his students how to make the deer steak in chocolate sauce with berries.
Jürg Wernli from BHMS in Lucerne with Elisabeth
Ingredients for 8 guests:
300 gr berry mix
100 ml berry Brandy
100 gr sugar
100 gr cranberries
100 gr apples
150 gr sugar syrup
50 gr berry Brandy
1.5 kg deer sirloin
salt, cayenne pepper
some flour
1 dl peanut oil
120 gr brandy
4 pc shallots
2 TS starch flour
4 dl dark, strong red wine
4 dl game stock
60 gr extra dark chocolate with min. 85% cocoa
Cooking live show at the Salon du Chocolat in Zurich – BHMS students preparing food for Jürg Wernli – credit Nicolas Rodet
Preparation:
1. Peel and chop the shallots.
2. Break the chocolate in pieces.
3. Marinate berries with berry brandy and sugar.
4. Peel the apples and cut them in small dices.
5. Marinate the cranberries and the apple dices in sugar syrup and berry brandy.
6. Cut the deer sirloin in steaks of about 150 – 200 gr, season with salt, cayenne, dust them with flour.
7. Preheat the oven with a tray to about 80° C.
How to make it:
1. Seal the steaks in peanut oil, flame them with brandy.
2. Cook the steaks carefully for about 50 minutes in the preheated oven at 80°C.
3. For the sauce, sweat the shallots in butter, in the same pan you sealed the steaks in, deglaze with red wine, reduce.
4. Pour into game stock and let it simmer for about 10 minutes.
5. Warm the cranberries and apples carefully in a pan.
6. Reduce the heat under the sauce, add the chocolate and let it melt. Then, add the berries & season with salt and pepper.
7. Slice the steaks, arrange on pre-warmed plates on a mirror of sauce;decorate with cranberries and apples.
8. As an accompaniment serve with braised red cabbage, Brussels sprouts, poached apples, pears or peaches, wild rice, potato croquettes, risotto, spaetzle or other pasta.
Credit: the recipe and idea is from Jürg Wernli
