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Ashleyschrantz
Deer steak with roquefort and pear
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Ingredients
Directions
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Bring the steaks to room temperature.
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Finely chop the ginger. Crumble the roquefort. Put the pears upright on the work surface and use the apple drill to remove the core.
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Peel the pears and cut the thick parts in total 3 round slices (per person) of 3 mm thick. Drizzle the slices with lemon juice.
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Rub the venison steaks with salt and freshly ground black pepper.
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Heat the butter in a frying pan until the foam dries.
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Fry the deer steaks on high heat in 4-6 minutes until they are brown and beautiful rosé on the inside, after 2-3 minutes. Remove the steaks from the pan and wrap them in aluminum foil. Let them rest for a while.
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Meanwhile, fry the slices of pear in the shortening lightly brown. Put them on a plate and keep them warm under aluminum foil.
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Stir the ginger through the shortening and pour the wine and fond. Stir in the tins and boil it all on a high heat to a gravy.
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Serve the venison steaks with the slices of pear on them and divide the roquefort over it. Spoon some gravy around the steak and serve the rest in a gravy boat.
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Nutrition
395Calories
Fat28% DV18g
Protein76% DV38g
Carbs5% DV16g
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