Carved venison steak

Name: carved venison steak
Cook time: 15 min
Total time: 15 min
Yield: 20
Ingredients: 2 el hazelnuts (container 95 g), coarsely chopped; 4 el olive oil; 5 leaves sage finely chopped; 2 (deer) steaks at room temperature; 1 orange cleaned up; 2 tl White wine vinegar; 1 mespoint nutmeg; 15 g butter; 100 g sprouts in quarters

A tasty recipe. The snack contains the following ingredients: meat, hazelnuts ((95g), coarsely chopped), olive oil, sage (finely chopped), (deer) steaks (at room temperature), orange (scrubbed), white wine vinegar, nutmeg, butter and sprouts ( in quarters).

Ingredients

Kitchen Stuff

20 (amuse) spoons

Directions

Roast the hazelnuts in a frying pan without oil or butter over medium heat in 2 minutes brown. Shake regularly. Add 2 tbsp oil and sage and cook for another 1 min. Sprinkle with salt.
Heat the rest of the oil in a frying pan and fry the steak over a high heat for 3 minutes. Turn halfway. Turn the heat very low and let the steak become rosy in 5 minutes. Times regularly. Meanwhile, grate the orange skin of the orange and squeeze out the fruit. Mix the grater and the juice with the vinegar and nutmeg. Season with salt and pepper. Add the hazelnuts.
Heat the butter in a stir-frying pan and sprouts for 4 minutes on a high heat. Extinguish with the orange mixture and warm briefly. Take of the fire.
Cut the steaks into thin slices. Spread over the spoons and scoop the sprouts with the dressing on them.