Deer steak with cranberry onion confit

Sprinkle the steaks with salt and pepper. Heat 1 tablespoon of oil in a gourmet pan and fry the red onion. Add the cranberry compote, cooking cream and a pinch of nutmeg.

Heat 1 tablespoon of oil in another pan and fry the venison steaks for about 2 minutes per side. Fry the thyme briefly.

Serve the steaks with the cranberry onion cone and a sprig of thyme.