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MichelleCarver
Deer steak in red-port sauce
A real Christmas dish! Delicious venison steak in red sauce.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel and halve the onions. Cut the orange into slices.
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Melt half of the butter in a small roasting tin and sprinkle the sugar, thyme and pepper to taste.
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Place the onions in the roasting tray with the cutting edge down. Divide a quarter of the wildfest between the onions. Slide the roasting tray into the oven.
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Let the wild fondue and the onion cook in 25-35 minutes. Turn them halfway. Sprinkle the venison steaks to taste with pepper and possibly some salt.
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Fry the deer steaks in a large frying pan in the rest of the butter on high heat for 2-3 min per side brown (they may still be red inside).
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Place the steaks side by side on a baking sheet and cover them with aluminum foil.
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Preheat the oven to 225 ° C.
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Bake the slices of orange in the shortening brown and place them on a plate.
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Pour the port and the rest of the fond into the shortening, stir the cakes and let the whole cook in a high heat to reduce the sauce.
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Remove the foil from the baking sheet and slide it into the oven. Let the steaks become rosè in 4-5 minutes per side.
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Cut the venison steaks into slices and place them on warm plates.
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Spoon some barley sauce over it and place the candied onions and slices of orange next to it with a piece of corn salad in between.
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Nutrition
410Calories
Sodium9% DV220mg
Fat31% DV20g
Protein54% DV27g
Carbs9% DV27g
Fiber12% DV3g
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