Time: 2-3 hrs
Ingredients (4 servings)
- 800 grams of steak from moose, reindeer, deer or wild boar
- Salt and pepper
- 1 cup port wine
- 4 cups cream
- 3 tbsp game or veal stock (concentrated)
- 3 tbsp black currant jelly
- 1.5 tsp maize starch (corn starch)
Preheat the oven to 125 degrees. Trim and tie the steak (unless the steak is already tied when bought - then do nothing). Rub the salt and pepper into the steak well.
Melt butter and brown the meat on all sides in a cast iron casserole.
Insert a cooking thermometer into the center of the meat. Place the meat on the rack with a plate covered by a baking sheet underneath. Cook in the lower part of the oven until the thermometer shows the desired temperature (1-3 hours depending on the size of the steak).
Pour water on the baking sheet and scoop the steak from time to time. Take out the steak when the temperature reaches 55-60º C (130-140º F), depending on your preference. For wild boar, aim for a slightly higher temperature: 60-63º C (140-145º F). Take out the steak and let it rest for 10-15 min under a towel or baking paper.
Pour the port wine into a saucepan and boil until almost all the liquid has disappeared. Add cream, fond and jelly. Bring to boil. Mix the maize starch with a little water and whisk into the sauce. Let simmer for 3 minutes.
Season to taste with a little gravy from the steak, salt, pepper.