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Deer steak with port sauce
Fried venison steak with port sauce of cherries and thyme.
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Ingredients
Directions
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Sprinkle the steaks with salt and pepper.
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Put the poultry meat in a frying pan or frying pan and simmer over high heat for about 8 minutes until 1/3 is left.
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Add the port, cherries and sprigs of thyme and simmer again in 8 minutes until 1/3 is left.
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In the meantime, heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat. Turn halfway.
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Let the steaks rest on a hot plate under aluminum foil for 5 minutes. Remove the sprigs of thyme from the sauce.
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Pour the fat out of the pan, but leave the casings. Add the port sauce and heat over medium heat. Stir the cakes through the sauce.
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Serve the steaks with the port sauce. Bon appétit! .
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Nutrition
355Calories
Sodium19% DV460mg
Fat20% DV13g
Protein70% DV35g
Carbs5% DV14g
Fiber4% DV1g
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