The name Jägermeister literally means “master of hunters” in German. And for someone who hunts their own deer this really is the ultimate union. Jägermeister’s ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, liquorice, star anise, poppy seeds, saffron, ginger, juniper berries, and ginger. Any one of those ingredients alone would compliment a venison dish. I’m sure the last time you had Jägermeister it was either a shot or a Jägerbomb and left you feeling a little bit unsteady. Using this liquor in a dish is unbelievable, the aroma that comes off of it when it hits a hot pan opens up your senses. Next you get to flambé it creating the most beautiful flame. And finally the Chef always gets a little tipple for himself. Whats not to like. They say venison is the food of Kings, now enjoy it with the drink of one.
Venison steak ( I used haunch)
1 red onion
1 garlic clove
3 chestnut mushrooms
1 sweet potato
250g unsalted butter
1 tsp cornflour mixed in a little water
Let venison reach room temperature and season. Place tomato into a bowl of boiled water. Leave for 5 mins. Now peel off skin of tomato, finely chop up the flesh leaving out the seeds and soft inner. Set aside. Finely dice the onion, garlic and mushroom. Set aside. Peel and chop sweet potato into 4 batons,1/2 inch thick. Melt 100g of butter in a pan and gently cook sweet potatoes, spooning butter over regularly until they are soft to touch. Roast potatoes in oven. Heat up a large frying pan with 100g of butter. Now cook your steaks to your liking. Remember to let your meat rest for a bit once cooked. Using the same pan as the cooked steak add in your diced onion, garlic, tomato and mushroom. Once softened add in 2 shots of Jägermeister. Using a candle lighter, be careful now, ignite the liquor. Let it all simmer until it starts to become a sauce. Now add the remaining 50g of butter and cornflour. This will give your sauce depth and a nice glaze. Plate up your dish and enjoy it with an ice cold measure of Jägermeister.