Deer steak with port sauce
Fried venison steak with port sauce of cherries and thyme.
Sprinkle the steaks with salt and pepper.
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.
Add the port, cherries and sprigs of thyme and simmer again in 8 minutes until 1/3 is left.
In the meantime, heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat. Turn halfway.
Let the steaks rest on a hot plate under aluminum foil for 5 minutes. Remove the sprigs of thyme from the sauce.
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.
Serve the steaks with the port sauce. Bon appétit! .
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