Deer steak with cranberry compote

Name: deer steak with cranberry compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lemon; 340 g fresh cranberries; 100 ml water; 125 g white caster sugar; 25 g unsalted butter or margarine; 3 el extra virgin olive oil; 4 deer steak

Deer steak served with a compote of cranberries and sugar.

Ingredients

1 lemon
340 g fresh cranberries
100 ml water
125 g white caster sugar

25 g unsalted butter or margarine
3 el extra virgin olive oil
4 deer steak

Directions

Squeeze out the lemon. Bring the cranberries with the water and 2 tbsp lemon juice per 4 people on low heat to the boil.
Let it simmer for 20 minutes and add the soft sugar.
Let boil for another 5 minutes until all the sugar has dissolved and the mixture is as thick as jam.
In the meantime, heat the butter and oil in a frying pan. Sprinkle the steaks with salt and pepper. Fry the steaks for 2 minutes per side.
Leave to rest for 4 minutes on a warm plate covered with aluminum foil. Serve with the cranberry compote.