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Blade (sukade) in jus with pinot noir

CERVENA® farmed venison is a great addition to your menu, terrace dishes, and barbecue applications.

This venison brisket is comparable to a beef brisket, but smaller. As a result, this meat also cooks faster, so braising takes less time.

Ingredients

Cervena bolar
1units.itemsFinely chopped shallot
2units.itemsGarlic cloves
pinot noir
Veal jus
Olive oil
Thyme
Rosemary
1units.itemsBay leaf
Suiker lettuce
1units.itemsLime

Preparation

  1. Sauté a chopped shallot and two cloves of garlic in oil.
  2. Add thyme, rosemary, and a bay leaf and cook along.
  3. Deglaze with a generous splash of pinot noir and reduce by half.
  4. Combine this with a rich veal jus.
  5. Sear the chuck steak on both sides and then cook at a low temperature (maximum 90°C) for about 1.5 hours.
  6. Strain the jus, thicken if needed.
  7. Serve the chuck steak in the jus with sautéed sugarloaf lettuce and grated lime zest.