Deer steak with almond cream sauce
Pour port or sherry over the raisins and set aside. Roast the shaved almonds in a dry, hot frying pan until golden brown.
Heat the butter and fry the (deer) steaks for 2-3 minutes per side. Sprinkle with salt and pepper, scoop them out of the pan and keep them warm under aluminum foil.
Add the raisins with port or sherry and the thyme to the cooking fat. Add the crème fraîche with stirring. Mix in half of the almonds.
Serve the (deer) steaks with the sauce and sprinkle the rest of the almonds over it. Delicious with mashed potatoes or cooked potatoes and cranberry compote.
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