Deer steak with chocolate wine sauce

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.

Sprinkle the venison steaks with salt and freshly ground pepper. Cook the carrots and sugarsnaps with salt al dente.

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.

In the meantime, heat the chocolate wine sauce. Serve the meat, possibly sliced, with the sauce and vegetables. Delicious with potato chips.