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For gourmets under time pressure: Venison steak with porcini ravioli and orange-red cabbage

For gourmets under time pressure: Venison steak with porcini ravioli and orange-red cabbage

Today it is getting gamy –  I will show you a great venison steak recipe with porcini ravioli and orange-red cabbage. Sounds like a lot of work? With supermarket ravioli and frozen cabbage, it will you only about 40 minutes. Despite the fact that I used ready-made products, it is a special dish that is suitable for a perfect dinner with the ones you love.

Venison recipe with side dishes for lazy ones

Yes, sometimes I’m lazy and use manufactured products in my recipes. This recipe concentrates on the preparation of the deer steak, that’s why I’m using frozen red cabbage and supermarket ravioli. The ravioli are from the brand Giovanni Grana. They are really delicious.

How to make our red cabbage special:

Our red cabbage gets a fruity partner – a juicy orange. I fillet the orange and add it to the boiling red cabbage. Then I season it and the first side dish is ready.

Deer is one of the leanest meats and very intense in flavor!

It’s venison steak time

The browning of the deer is not very complicated. First I dab the steaks dry and place them in a preheated pan with some oil. It is important to press down the meat so there is always some contact with the pan. Then I reduce the heat, cover with a lid and let everything cook.

After a few minutes I turn the deer steaks and they cook with the lid on. When they have a nice brown color, I season them with salt and pepper and push them to the side.

Finished product number 2 – The porcini ravioli

As mentioned before I use already ready-made porcini ravioli from the brand Giovanni Grana. Of course sure you can use homemade ravioli but these ones definitely save time and are also very delicious. They only take a few minutes in boiling water. In the end you just refine the ravioli with melted butter. The butter I melt in my “peperita pot”.

Ravioli are the perfect side dish for steaks, whether bought or self-made!

Great flavor through sage

While my venison steaks cook I start to prepare the sage. I fry the sage in plenty of oil. I do that in the pan with the venison steak. In it I push the steaks to the side to make some space.

Do you already smell the sage?? I’m hungry!!!

Final spurt for my venison steaks

Just before serving I take out the fried sage and put the lid onto the pan again. First I arrange the side dishes on plates and then place the steak on top. Finally I add the sage!
Our venison steak with lazy side dishes is ready!!!

Even more information you get in my cooking video!

Other venison recipes:

On “aus-meinem-kochtopf” you can find an interesting deer-cherry recipe! More here. 

Felix shows on his website a deer steak with porcini mushrooms. Click here.

On outdoorchannel.com you can find an English deer recipe served with noodles.

Cooking Video for Venison steak with porcini ravioli and orange red cabbage

Recipe Venison steak with porcini ravioli and orange-red cabbage

Venison steak with porcini ravioli and orange-red cabbage
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Rezept drucken
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    25 minutes
    Venison steak with porcini ravioli and orange-red cabbage
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      25 minutes
      Ingredients
      • 300 g red cabbage frozen
      • 1 tbsp cranberries canned
      • 1 tbsp balsamic vinegar
      • 1 Orange
      • 250 ml chicken stock
      • 400 g saddle of venison
      • 60 g Butter
      • 1 Packung Ravioli
      • 1 Bund sage
      • corn oil
      • 80 g Parmesan
      • salt
      • pepper
      • nutmeg
      Servings: servings
      Units:
      Recipe Notes

      Let the red cabbage defrost in a pot and add the cranberries and the balsamic vinegar and bring everything to a boil. Season with salt and pepper, add the orange juice, mix in the orange fillets and keep warm until serving.

      Preheat the plates in the oven, pour the chicken stock into a pot and heat a pan. Fry the venison steaks on both sides while covered with a lid.

      Melt the butter in a bowl above the chicken stock and season with salt, pepper and nutmeg. Place the bowl next to the pot and cook the Giovanni Rana porcini ravioli in the stock or let it simmer.

      Remove some sage leaves from the bunch and fry them in a pan in plenty of oil until crispy. Season with salt and prepare the Parmesan cheese.

      Season the venison steaks with salt and pepper, put the red cabbage on plates (you can first strain it in a sieve), saute the porcini ravioli in butter and put them on the plate. Add the venison, put the sage leaves on top and sprinkle the ravioli with Parmesan cheese.

      Serve quickly and enjoy.

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