Recipe for: Venison steak with rhubarb reduction and buckwheat groats - photo 1
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Recipe for: Venison steak with rhubarb reduction and buckwheat groats

Pikantne Main dishes Regional Cuisine of Poland 90 min Medium 4 wyświetleń ~28.97 PLN * - (0)
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Description

An exquisite spring dish in the Masurian style, combining tender, lean venison with a sweet-and-sour rhubarb reduction and rustic buckwheat. The dish features seasonal accents: rhubarb, sorrel, and green asparagus, which add freshness and color. The venison steak, briefly seared in a hot pan, retains a pink center and juiciness; the rhubarb and red wine sauce highlights the natural game with its tartness and lightness. The buckwheat serves as a hearty, aromatic side with a nutty flavor, perfect for absorbing the reduction. This dish is ideal for a family spring dinner, a festive holiday meal in a Masurian atmosphere, or as an elegant dish for guests. Visually, the dark, tender steak contrasts with its pink interior, the glistening ruby sauce, and the green accompaniments.

Ingredients Used

Ingredients (16)

Servings:
4
  • Venison steak 720 g
  • Rhubarb 400 g
  • Red wine 150 ml
  • Honey 30 ml
  • Butter 50 g
  • Onion 1 szt. (~150 g)
  • Vegetable broth 300 ml
  • Buckwheat groats 240 g
  • Rapeseed oil 30 g
  • Sorrel 30 g
  • Green asparagus 200 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Fresh thyme 0.1 pęczków (~10 g)
  • Lemon 0.1 szt. (~10 g)
💰 Szacowany koszt dania: ~28.97 PLN (7.24 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the buckwheat: pour 240 g of buckwheat into a sieve and rinse it under cold water for 30–40 seconds, shaking the sieve until the water runs clear. In a pot with a diameter of 18–20 cm, heat 1 tablespoon of rapeseed oil (15 g), add the buckwheat, and stir for 30 seconds until the grains are slightly shiny. Pour in 480 ml (2× the volume of the buckwheat) of boiling vegetable broth (300 g) and add 2 g of black pepper and 2 g of salt (2 pinches each). Cover with a lid, reduce the heat to low, and cook for 15–18 minutes without lifting the lid, until the buckwheat absorbs the liquid. After removing from heat, let it sit for 5 minutes, then add 20 g of butter and mash with a fork to make the buckwheat fluffy.

Ingredients: Buckwheat groats, Rapeseed oil, Vegetable broth, Salt, Black pepper, Butter
Use a small pot with a heavy bottom (18–20 cm). If you don't have a scale, remember that 1 tablespoon of oil = 15 g. Do not stir the groats while cooking — this causes them to stick. The groats are ready when the grains are soft but not overcooked and have absorbed all the liquid.

Rhubarb reduction

2

Chop 400 g of rhubarb into 1–2 cm pieces. Peel and finely chop 150 g of onion and 10 g of garlic (2 cloves). In an 18 cm diameter saucepan, heat 10 g of butter over medium heat, add the onion and sauté for 4–5 minutes until it becomes translucent. Add the garlic and sauté for 30 seconds. Add the rhubarb, pour in 150 ml of red wine and 300 ml of vegetable broth. Bring to a boil, reduce the heat and simmer uncovered for 18–22 minutes, stirring every 2–3 minutes, until the rhubarb breaks down and the liquid reduces to a thick consistency. If the sauce is too sour, add 30 g of honey and cook for another 1–2 minutes. Strain the sauce through a sieve, pressing with a spoon to achieve a silky consistency. Finally, add 20 g of butter, 10 g of chopped thyme (if using), the zest of 10 g of lemon (if using), and season with 2 g of salt and 1 g of black pepper. Stir until the butter melts and the sauce becomes glossy.

Ingredients: Rhubarb, Onion, Garlic, Red wine, Vegetable broth, Honey, Butter, Fresh thyme, Lemon, Salt, Black pepper
Use a wide saucepan to allow the reduction to evaporate faster. If the sauce is still thin after 22 minutes, increase the heat and reduce for another 3–5 minutes, making sure it doesn't burn. Use a sieve with 2–3 mm holes to strain the sauce for a smooth texture.

Preparing the steaks

3

Remove the venison steaks (720 g total) from the refrigerator 30–40 minutes before frying to bring them to room temperature. Pat the meat dry with a paper towel, evenly sprinkle 4 g of salt and 2 g of freshly ground pepper on both sides. Heat a heavy skillet (preferably cast iron) over high heat for 3–4 minutes until it is very hot — a drop of water should sizzle and evaporate immediately. Pour in 30 g of rapeseed oil, and when it starts to lightly smoke, place the steaks in the pan, spacing them out without crowding.

Ingredients: venison steak, Salt, Black pepper, Rapeseed oil
Use a cast iron skillet with a diameter of 26–28 cm or a heavy steel one. The best effect comes from high temperature and a short frying time. Do not flip the steaks too often — give them 2–3 minutes on each side (time for 2–3 cm thickness: 2.5–3 minutes per side for medium rare).

Frying the steaks

4

Sear the first side for 2.5–3 minutes until a nice, dark brown crust forms. Flip the steak with tongs and sear for another 2–3 minutes for medium rare. In the last minute, add 20 g of butter, a sprig of thyme, and 10 g of crushed garlic to the pan, tilt the pan, and spoon the melted butter over the steaks (basting) for 30–60 seconds. After removing the steaks from the pan, let them rest on a cutting board and loosely cover with foil for 6–8 minutes to allow the juices to redistribute.

Ingredients: venison steak, Butter, Fresh thyme, Garlic
Use a kitchen thermometer: 54–56°C inside for medium rare. Do not pierce the meat with a fork (you lose juices) — turn it with tongs. Cooking time depends on the thickness of the steak; longer cooking will result in much drier meat.

Vegetables

5

Prepare the asparagus: snap off the woody ends and rinse 200 g of asparagus. Heat 10 g of butter in a skillet or grill pan over medium heat and sauté the asparagus for 3–4 minutes, until they are bright green and slightly browned, turning them every minute. Season with a pinch of salt (1 g) and a little lemon juice if using. On the plates, arrange a portion of buckwheat next to the asparagus.

Ingredients: green asparagus, Butter, Salt, Lemon
Use a non-stick or grill pan for clear stripes. Cooking time depends on the thickness of the spears — thicker ones may need 5 minutes. Do not salt before frying too early, as it may release water.

Assembly and serving

6

Slice the venison steaks diagonally against the grain into 1 cm thick pieces. On a warmed plate, place a portion of buckwheat groats, and arrange 3–4 slices of steak next to it. Drizzle 2–3 tablespoons (about 40–60 g) of warm rhubarb reduction over the steak and a few drops next to the groats. Garnish with 30 g of fresh sorrel and place asparagus beside it. If using, sprinkle with finely grated lemon zest (10 g) and a few leaves of fresh thyme.

Ingredients: Buckwheat groats, venison steak, sorrel, green asparagus, Lemon, Fresh thyme
Use warm plates (heat them in the oven at 80°C for 5 minutes) to maintain the temperature of the dish. When slicing the steak, hold a sharp knife and cut in one smooth motion. Additionally, you can add a few drops of olive oil to the asparagus for shine (optional).

Fun Fact

💡

Venison was a traditional meat on the tables of the Masurian nobility and hunters; sour rhubarb and sorrel were used in local cuisine to balance the richness of meat dishes.

Best for

wiosenny obiad rodzinny kolacja dla gości świąteczna kolacja w mazurskim stylu

Tips

🍽️ Serving

Serve the steaks sliced diagonally on warm plates. Serve the reduction hot, and the groats loose. This dish pairs well with semi-dry red wine or light wheat beer. Serve with lemon slices and an extra portion of sorrel for a tangy contrast.

🥡 Storage

Store leftovers separately: steak in the fridge for up to 24 hours in an airtight container; sauce in a separate jar for 3 days. Briefly heat the steak in a pan over medium heat with a lid (1–2 minutes on each side), bring the sauce to a gentle simmer. Store the groats for up to 2 days and reheat with a bit of butter or water to regain moisture.

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