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Rotorua Venison Steak
Rotorua — Mother recipe · en it
A traditional Rotorua venison steak, crispy on the outside and tender on the inside.
⏱️ 15 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 4 venison steaks
- 100 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 100 g prosciutto crudo, sliced
- 50 g fresh parsley, chopped
- salt and pepper to taste
- 1 tablespoon salt
- 1 tablespoon black pepper
- 100 ml red wine
Method
- Prepare the venison steaks by making a deep cut along the center, to facilitate cooking.
- In a pan, heat the olive oil and sauté the onion and garlic for 5 minutes.
- Add the venison steaks and cook for 3-4 minutes on each side, until they become crispy.
- In a casserole, mix the prosciutto crudo, parsley, salt, and pepper.
- Pour in the red wine and bring to a boil, then reduce the liquid for 10 minutes.
- Place the venison steaks in the sauce and cook for 2 minutes.
- Serve hot, accompanied by polenta or sautéed vegetables.
The story
The Rotorua venison steak has gained fame through its local recipe, which blends the exquisite taste of venison with local culinary art.
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