Go to the shop
Venison entrecôte with Pinot Noir and sweet potato purée
For 2 People
Ingredients:
2 venison entrecôtes
1 bottle of barrel-aged Pinot Noir red wine
4 sweet potatoes, peeled and cut into pieces
1 cup of crème fraîche
4 tablespoons of butter
2 cloves of garlic, finely chopped
Salt and pepper
Fresh herbs (thyme, rosemary) for garnish
Instructions:
For the Venison Entrecôte in Pinot Noir:
Marinate the venison entrecôtes in a portion of Pinot Noir with salt, pepper, and herbs. Let it rest in the refrigerator for at least one hour. Heat a pan with a bit of olive oil. Sear the entrecôtes on both sides over high heat until golden brown. Add the remaining Pinot Noir to the pan, reduce the heat, and simmer until the meat is cooked to your liking. Keep warm.
For the Sweet Potato Mash:
Cook the sweet potatoes in salted water until tender. Drain and mash the sweet potatoes. Add butter, chopped garlic, crème fraîche, and season with salt and pepper. Mix until a creamy mash is achieved.
Plating:
Place the venison entrecôte on a plate, drizzle with the reduced Pinot Noir sauce. Serve with a generous portion of sweet potato mash. Garnish with fresh herbs for a touch of freshness.
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
