Filter
Reset
Sort ByRelevance
Ashleyschrantz
Deer steak with roquefort and pear
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the steaks to room temperature.
-
Finely chop the ginger. Crumble the roquefort. Put the pears upright on the work surface and use the apple drill to remove the core.
-
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.
-
Rub the venison steaks with salt and freshly ground black pepper.
-
Heat the butter in a frying pan until the foam dries.
-
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.
-
Meanwhile, fry the slices of pear in the shortening lightly brown. Put them on a plate and keep them warm under aluminum foil.
-
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.
-
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.
-
180 minMain dishveal shank with bone, flour, butter, onion, root, dry white wine, tomato pieces in tomato juice, cattle fond, lemon, parsley, garlic,ossobuco alla milanese
-
30 minMain dishlasagne, ricotta, egg, green garden herbs (sage, chives, basil, cress or rocket), Parmesan cheese, pine nuts, olive oil, sun-dried tomato,lasagne packages with herb ricotta
-
15 minMain dishciabatta Bread, olive oil, vegetable disc, tomatoes, arugula, garlic, black olives,vegetable disc on ciabatta bread
-
25 minMain dishfresh green beans, onion, risotto rice, fish bouillon tablet, salmon fillet, fresh basil, fresh green pesto,pesto risotto with salmon
Nutrition
395Calories
Fat28% DV18g
Protein76% DV38g
Carbs5% DV16g
Loved it