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Deer steak with homemade blueberry-cranberry sauce
Deer steaks with homemade blueberry, cranberry, orange and star anise sauce.
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Ingredients
Directions
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Remove the deer steaks from the refrigerator and allow to come to room temperature. Clean the garlic. Heat the butter in the (stalk) pan.
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Add the soup vegetables and garlic and fruit for 5 minutes on low heat.
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Add the orange zest, the star anise, confiture and chicken fondue and bring to the boil. Cook over medium heat for 10 minutes.
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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.
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Stir frequently.
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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.
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Turn halfway. Remove from the pan and leave covered for 5 minutes on a plate under a lid.
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In the meantime, heat the sauce with the blueberries on low heat. Serve with the steak.
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Nutrition
435Calories
Sodium8% DV200mg
Fat32% DV21g
Protein60% DV30g
Carbs10% DV30g
Fiber12% DV3g
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