Deer steak with cracked gravy
A tasty recipe. The main course contains the following ingredients: meat, (deer) steaks (at room temperature), olive oil, butter, onion (finely chopped), winter carrot (in thin slices), celery (finely chopped), cloves, cinnamon stick, cherries ((250 g frozen) thawed), cherry beer (0.3 liter liquorice), potato (starch (packet 200 g)) and cherry jam (pot 370 g).
- 4 (deer) steaks at room temperature
- 4 el olive oil
- 50 g butter
- 1 onion finely shredded
- 100 g winter carrot in thin slices
- 1 stem celery finely chopped
Sprinkle the steaks with salt and pepper. Heat the oil in a large frying pan and fry the meat in 2 minutes on high heat around brown. Remove from the pan and remove the oil.
Heat 20 g of butter in the same pan and fry the onion, carrot and celery for 10 minutes. Add the cloves, the cinnamon stick, half of the cherries and the beer and reduce to half the heat on low heat. Pour through a convex sieve in a saucepan and bring back to the boil. Mix the starch with 1 tbsp cold water and add to the sauce with stirring, with the rest of the cherries, the confiture, pepper and salt.
Heat 20 g butter in a frying pan and fry the steaks for another 3 minutes. Remove the sauce from the heat and mix in the rest of the butter. Serve the steaks with the sauce.
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