Deer Steak

Deer Steak

Deer steak is served mushrooms and croquettes. Cut the venison steak from the leg into three slices. Rub deer steak with pepper, salt and crushed juniper berries. Let something go. Clean and quarter the mushrooms. Dice the onions. Heat 20 g butter in a pan. Brown the mushrooms. Add the onions. Set temperature to lowest level. Season with thyme, pepper and salt. Mix in cream fraiche. Heat the lard in a pan. Deer steak 3 to 4 minutes per side vigorously sauté. Remove from pan, wrap in aluminium foil and keep warm. Pour the wine into the hot pan. Loosen the roasting set with a whisk. Add stock and juice. Add cranberries and sugar. Reduce the sauce by half. Stir 20 g well chilled butter into the sauce to bind. Serve venison steak with sauce and mushrooms. Serve with croquettes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
596 kcal
46 g
44 g
25 g

(C)opyright by Marions Kochbuch