Deer steak in red-port sauce

Preheat the oven to 200 ° C.

Peel and halve the onions. Cut the orange into slices.

Melt half of the butter in a small roasting tin and sprinkle the sugar, thyme and pepper to taste.

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.

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.

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).

Place the steaks side by side on a baking sheet and cover them with aluminum foil.

Preheat the oven to 225 ° C.

Bake the slices of orange in the shortening brown and place them on a plate.

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.

Remove the foil from the baking sheet and slide it into the oven. Let the steaks become rosè in 4-5 minutes per side.

Cut the venison steaks into slices and place them on warm plates.

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.