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LLYONS
Deer steak with chocolate wine sauce
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Ingredients
Directions
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Heat the wine with apple syrup and wild-fondue for the sauce. Let it boil slightly. Add chocolate and let it melt. Set the sauce aside.
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Sprinkle the venison steaks with salt and freshly ground pepper. Cook the carrots and sugarsnaps with salt al dente.
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Heat oil and the butter and fry the steaks at a high setting in 3 minutes per side of rosé. Remove the meat from the pan and let it rest for about 5 minutes under aluminum foil.
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In the meantime, heat the chocolate wine sauce. Serve the meat, possibly sliced, with the sauce and vegetables. Delicious with potato chips.
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Nutrition
400Calories
Sodium0% DV0g
Fat31% DV20g
Protein68% DV34g
Carbs6% DV17g
Fiber0% DV0g
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