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DIEGO782
Deer steak with cranberry compote
Deer steak served with a compote of cranberries and sugar.
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Ingredients
Directions
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Squeeze out the lemon. Bring the cranberries with the water and 2 tbsp lemon juice per 4 people on low heat to the boil.
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Let it simmer for 20 minutes and add the soft sugar.
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Let boil for another 5 minutes until all the sugar has dissolved and the mixture is as thick as jam.
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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.
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Leave to rest for 4 minutes on a warm plate covered with aluminum foil. Serve with the cranberry compote.
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Nutrition
355Calories
Sodium23% DV540mg
Fat29% DV19g
Protein14% DV7g
Carbs13% DV39g
Fiber8% DV2g
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