Deer steak with roquefort and pear

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.