Deer steak with homemade blueberry-cranberry sauce

Name: deer steak with homemade blueberry-cranberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 deer steak; 1 toe garlic; 80 g unsalted butter; 300 g basis for vegetable soup; 1 orange; 2 star anise; 162,5 g cranberries and blueberry jam; 400 ml chicken fond; 75 g blueberries

Deer steaks with homemade blueberry, cranberry, orange and star anise sauce.

Ingredients

Kitchen Stuff

1 rasp
1 blender

Directions

Remove the deer steaks from the refrigerator and allow to come to room temperature. Clean the garlic. Heat the butter in the (stalk) pan.
Add the soup vegetables and garlic and fruit for 5 minutes on low heat.
Add the orange zest, the star anise, confiture and chicken fondue and bring to the boil. Cook over medium heat for 10 minutes.
Take the pan off the heat, remove the star anise and puree the sauce with the hand blender. Return the pan to the heat and reduce to a quantity of approx. 500 ml.
Stir frequently.
When the sauce is ready, heat the rest of the butter in the frying pan. Sprinkle the steaks with pepper and salt and bake for 4 minutes on a high heat.
Turn halfway. Remove from the pan and leave covered for 5 minutes on a plate under a lid.
In the meantime, heat the sauce with the blueberries on low heat. Serve with the steak.