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Steak de Chevreuil

Steak, the most popular type of meat. Give deer steak a try like in this recipe.

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  • 4 persons
  • 60 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Steak is a tender and lean type of meat. Steak is the meat of a (young) cow, is amongst the most popular types of meat and pretty expensive. The quality and price are determined by the cut of the meat, the type of cow and its life quality and age. The tenderness is determined by the amount of internal connective tissue and the most tender meat is from the buttocks and back. As the cow ages, the amount of internal connective tissue also increases. There are different types of steak: 

  • Fillet of beef: comes from the back of the cow, near the loin and consists of three parts: a head, mid section and tail.
  • Rib-eye comes from the sirloin and runs along a big part of the back, till the end of rump  
  • Rib of beef: from the last six ribs of the cow, also known as rib rack. 
  • Rib eye; the same as the rib of beef, but deboned. 
  • Round steak: the piece connected to the top part of the leg is the leanest and biggest part of the leg. Steak!

  • Groceries

    • 4 deer steaks at room temperature (may use beef or pork) • 1 lb fresh beet, peeled • 1 1/4 lb potato with skin, washed • 8 tablespoons Hazelnut Oil • 4 tsp Tagine Spices • 1 jar game stock (400 ml) • 6 shallots, peeled • 6 sprigs fresh thyme, and extra for garnish • 2 tsp cornstarch • 5 tsp Vincotto Vinegar Fig • 4 fresh figs • 8 tbsp Chutney Strawberry & Onion • 2 tbsp butter

  • Getting started

    Preheat the oven to 200°C. Mix the Tagine Spices with the Hazelnut Oil and divide in 2 bowls. Cut the potatoes and beets into 1/4 inch slices and mix , each in a different bowl, with the herb oil mixture. Line two baking sheets with parchment paper. Place the potato slices on one and the beet slices on the other. Make sure the slices are in one layer and bake for 20 minutes in the oven untill crispy .

    Step 2

    Heat the game stock in a saucepan. Add the shallots and thyme. Let the stock simmer until the shallots are tender and remove them from the stock. Mix 2 tsp cornstarch with cold water and stir well. Add the paste to the stock and let it cook until it thickens slightly into a gravy. Ensure that the stock remains warm. Also heat the Chutney Strawberry & Onion.

    Step 3

    Gently halve the shallots and mix with the Vincotto Fig. Then saute the shallots in a pan until they caramelize . Melt the butter in a pan. Dab the deer steaks dry with paper towels and fry on both sides in 5 min. until medium.

    Make stacks of the potatoes and beet, alternately interspersed. Serve this along with the steak with Chutney Strawberry & Onion, game stock gravy and caramelized shallots. Garnish with fresh figs.

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