📝 About This Recipe
This quintessential Russian hunter's dish brings the wild flavors of the taiga directly to your table. Lean, iron-rich venison is seared to perfection and paired with a vibrant cowberry (lingonberry) sauce that balances sweetness with a characteristic northern bitterness. It is a sophisticated example of 'Vtoroye Blyuda' that celebrates Russia's deep-rooted culinary connection to its vast, untamed forests.
🥗 Ingredients
The Venison
- 800 grams Venison backstrap or loin (cut into 4 thick steaks, at room temperature)
- 2 tablespoons Unsalted butter (for searing)
- 1 tablespoon Vegetable oil (high smoke point)
- 2 sprigs Fresh rosemary
- 3 cloves Garlic (smashed)
- to taste Sea salt and cracked black pepper
Cowberry Sauce
- 250 grams Cowberries (Lingonberries) (fresh or frozen)
- 150 ml Dry red wine (preferably a robust Cabernet or Merlot)
- 2 tablespoons Honey (adjust based on berry tartness)
- 5-6 pieces Juniper berries (crushed slightly)
- 1 piece Cinnamon stick
- 100 ml Beef or game stock (reduced or high quality)
- 1 tablespoon Cold butter (cubed, to finish the sauce)
For Garnish
- 1 sprig Fresh thyme (leaves picked)
- 1 handful Whole cowberries (reserved from the sauce)
👨🍳 Instructions
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1
Remove the venison from the refrigerator at least 30 minutes before cooking to ensure it reaches room temperature for even searing.
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2
Pat the venison steaks completely dry with paper towels; moisture is the enemy of a good crust. Season generously on all sides with sea salt and cracked black pepper.
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3
In a small saucepan, combine the cowberries, red wine, honey, crushed juniper berries, and the cinnamon stick over medium heat.
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4
Bring the sauce to a gentle simmer. Let it cook for 10-12 minutes until the berries have burst and the liquid has reduced by half.
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5
Stir in the beef stock and continue to simmer for another 5 minutes. Taste the sauce; it should be tart but balanced by the honey. Remove the cinnamon stick.
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6
Heat a heavy cast-iron skillet over high heat with the vegetable oil until it just begins to smoke.
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7
Carefully place the venison steaks in the pan. Sear undisturbed for 3-4 minutes to develop a deep brown crust.
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8
Flip the steaks. Immediately add the 2 tablespoons of butter, smashed garlic cloves, and rosemary sprigs to the pan.
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9
As the butter foams, tilt the pan and use a large spoon to continuously baste the venison with the flavored butter for another 3 minutes for medium-rare (internal temp of 52°C/125°F).
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10
Transfer the venison to a warm plate and tent loosely with foil. Rest the meat for at least 8-10 minutes; this is crucial for a juicy result.
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11
While the meat rests, finish the sauce. Strain the berry mixture through a fine-mesh sieve into a clean pan if you prefer a smooth sauce, or leave the berries in for a rustic texture.
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12
Whisk the cold cubed butter into the warm sauce one piece at a time until glossy and thickened. Do not boil again.
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13
Slice the venison against the grain into thick medallions and fan them out on warmed plates.
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14
Generously spoon the cowberry sauce over the meat and garnish with fresh thyme and a few reserved whole berries.
💡 Chef's Tips
Venison is extremely lean; never cook it past medium, or it will become tough and gamey. If cowberries are unavailable, lingonberry preserves or fresh cranberries can be used, though you should reduce the added honey. Always use a heavy-bottomed pan like cast iron to maintain the high heat necessary for a proper sear. Crushing the juniper berries slightly releases their essential oils, providing that authentic 'forest' aroma. Resting the meat is non-negotiable; it allows the fibers to relax and reabsorb the juices.
🍽️ Serving Suggestions
Serve alongside a creamy potato purée or traditional Russian buckwheat (kasha) to soak up the sauce. Pair with roasted root vegetables like parsnips or carrots for an earthy sweetness. A glass of full-bodied Georgian Saperavi or a spicy Syrah complements the dark meat beautifully. For a truly Russian experience, serve with a small chilled glass of premium horseradish-infused vodka.