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Katyee
Deer steak with cranberry onion confit
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Ingredients
Directions
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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.
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Heat 1 tablespoon of oil in another pan and fry the venison steaks for about 2 minutes per side. Fry the thyme briefly.
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Serve the steaks with the cranberry onion cone and a sprig of thyme.
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Nutrition
275Calories
Fat28% DV18g
Protein34% DV17g
Carbs3% DV10g
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