Filter
Reset
Sort ByRelevance
Tiffani Osterhout Panek
Deer steaks with apricots and port sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the steaks from the refrigerator about 30 minutes before cooking.
-
Heat the apricots in the port for about 5 minutes.
-
Heat the oil and butter and fry the deer steaks in 2-3 minutes per side of rosé.
-
Remove the meat from the pan and let it rest for 4-5 minutes under aluminum foil.
-
Add the tomato paste to the shortening and bake for 1 minute. Stir in the mustard.
-
Pour in the fondue and add the apricots with port. Heat and reduce slightly.
-
Serve the deer steaks with the port sauce. Garnish with a sprig of rosemary.
-
Delicious with red cabbage, stew pears and mashed potatoes.
-
25 minLunchwalnut, pod, sugarsnap, frozen pea, arugula, fresh basil, frozen basil, Roquefort, danish blue, leg ham, lemon juice, olive oil, mustard, honey,green vegetables with ham and honey-mustard dressing
-
35 minMain dishlime, pandan rice, basmati rice, green asparagus, peanut oil, wok oil, pod, large shrimp, coconut milk, lemongrass, lemon, green pepper, spring / forest onion, fresh ginger, garlic, coriander, coriander powder (ketoembar), soy sauce, Thai fish sauce, soy sauce,thai green curry with prawns and lime rice
-
15 minMain dishrun through bovine rag, beef rib, butter, olive oil, Red onion, garlic, Red pepper, chorizo, Meat bouillon, Red wine, fresh rosemary, dried Italian herbs, dried Provençal herbs, black olive, all-in-one,Mediterranean threaded meat
-
15 minMain dishonion, portobello mushrooms, mushrooms, traditional olive oil, risotto rice, vegetable stock of tablet, Danablu blue veal cheese 50, rucola lettuce,oven risotto with portobello and blue cheese
Nutrition
430Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs9% DV28g
Fiber0% DV0g
Loved it