Pan Seared Vension Loin with Shiraz Reduction Sauce and Herb Spaetzle

Wine pairing: A dark, peppery Australian Shiraz emphasizes the Shiraz reduction, and the meatiness of the venison mellows and frames the wine.

~Gretchen Roberts

  • Shiraz Reduction:
  • 2 cups veal stock
  • 1 cup Shiraz
  • 1 bouquet garni
  • Spaetzle:
  • 3 eggs
  • 1 bunch parsley
  • 1 bunch chives
  • 1 cup half & half
  • 1 cup soda water
  • 1 tablespoon lemon Juice
  • 4 cups flour
  • Venison:
  • 1 small venison saddle (2+ pounds)
  • salt & pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Place the veal stock, red wine & bouquet garni in a thick bottomed sauce pan and bring to a simmer over medium-high heat. Skim any residue that rises to the top. Let the reduction simmer slowly until mixture has reduced by half. Set aside.

In a blender combine the eggs, herbs & the half & half. Blend until smooth. Strain the mixture into a large bowl. Add the soda water and lemon juice. Using a wooden paddle, slowly add the flour. Work until the mixture becomes elastic (6-8 minutes). Refrigerate for at least 2 hours. Set up an 8 inch half hotel pan with salted water. Place a perforated two inch deep half hotel pan over the top and bring water to a boil. Place the spaetzle mixture in the perforated pan and push through using a dough scraper until mixture has completely passed through into water. Cook until the spaetzle is tender (2-4 minutes). Strain the spaetzle from the water and chill.

Preheat oven to 425 degrees.

Remove the silver skin from saddle and split lengthwise. Season the venison with salt & pepper and sear over high heat in a large oven-proof sauté pan until browned on all sides. Place the pan in the oven for 2 minutes. Remove from the oven and let rest.

Meanwhile, in a large sauté pan heat the olive oil and butter over medium heat. Add the spaetzle and sauté in pan until slightly brown.

To serve; place the spaetzle on the middle of the plate, slice the venison into ½” pieces and lean against the spaetzle. Drizzle the Shiraz reduction sauce over the top and serve immediately.

Published on June 21, 2010
About the Author
Dylan Garret

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories