Rehgeschnetzeltes (Venison in a Red Wine Cream Sauce)

It’s time for another Swiss meal! This time, it’s a recipe based on Zuricher Geschnetzeltes, which is a essentially sliced veal in a white wine cream sauce…but we will be using venison and red wine instead. My wife and I didn’t actually try Geschnetzeltes on our first trip to Switzerland…instead, we learned about it when we heard it on our Swiss German language learning CDs. We have since tried it, and we also now know why it was highlighted in the lessons! It’s got tremendous flavour and richness, and with any Swiss foods we make, when we enjoy it, we feel like we’re back in the mountains. I encourage you to try this, find some alphorn music or the sound of cowbells on Youtube, and take yourself on an imaginary trip to the Alps.

This dish is often prepared with Rosti, but it goes very well with mashed potatoes as well. Tonight, we are pairing it with Spätzli, which I also highly recommend!

Lastly, if any Swiss cooks are reading this, please give me tips/tricks to try to make it better for next time! I’m always looking to learn new things!

Time: 25 Minutes

Ingredients:

  • Venison (or veal or pork depending on your tastes and what’s available)
  • Mushrooms
  • Onion
  • Butter
  • Flour (equal proportion to your butter since we’ll be making a roux)
  • Red Wine (You can also use white wine with other proteins…or skip the wine altogether, and use your favourite stock)
  • A creamy component (heavy cream or half and half is ideal…we are using fat free half and half, and hoping it works)
  • Seasonings: Black Pepper, Salt, and Paprika
  • Parsley for garnish if you’re into that

Method:

  • Start by cutting your veggies…dice your onion, and slice your mushrooms. Then, set them aside in separate bowls.
  • Slice your meat into thin strips
  • Heat some olive oil in a heavy bottomed pan (we’re using stainless steel)
  • Place your meat in the pan, and cook it, adding a little salt and pepper, as it cooks.
  • When the meat is cooked, place it in a separate bowl, and melt a little (maybe a tablespoon…all depends on how much sauce you want to make) butter in your pan.
  • Then, toss your onions , and let them cook for a few minutes before adding your mushrooms.
  • After a few more minutes, pour your flour onto the mushroom/onion mix, and stir to coat.
  • Wait 30 seconds to a minute, and then add your wine or stock., and stir. It’s best to turn your heat off whenever you’re pouring alcohols into your pan just to avoid any flare ups…then turn the heat back on once it’s all in the pan. You won’t lose much heat, and you’ll gain a bit in the “safety” column.
  • Pour in your cream little by little, and stir to combine. If you want your sauce creamier, add more. Otherwise, add some pepper and paprika.
  • Then, pour your meat back into the pan, and stir it in just to reheat it. This shouldn’t take too long since the meat should still have some residual heat from its initial cooking.
  • Plate, devour, and enjoy!

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