Deer steak with shallot gravy

Boil the wine with fondue in the pan at high for one third. Peel and halve the shallots. Heat the oil and butter in another pan. Scoop the shallots through and let it covered gently in 15-20 minutes. Change regularly.

Sprinkle the shallots with pepper and salt. Remove the pan from the steering wheel and set the shallots separately. Peel the ginger and cut into slices.

Preheat the oven to 100 ° C.

Stir the syrup through the shallots and gently reheat the whole. Heat the rest of the butter in the frying pan and fry the steak in 3 min brown. Turn halfway.

Place the steak in the baking dish or on the baking tray and let it be rosé for 8-10 minutes in the oven.

Stir in the ginger, thyme and cardamom through the shortening and fry the steak for 1-2 min. Pour in the chopped wine mixture and reduce the gravy for another 3 minutes. Then pour the gravy through a sieve above the sauce bowl.

Spread the steak, gravy and shallots over the plates and sprinkle with the rest of the thyme and pepper.