Deer steaks with apricots and port sauce

Name: deer steaks with apricots and port sauce
Total time: 25 min
Yield: 4
Ingredients: 4 deer steak; 150 gram dried apricots; 125 milliliters Red port; 1 tablespoon peanut oil; 50 gram butter; 1 tablespoon tomato paste; 150 milliliters wild fond; 150 milliliters Meat bouillon; 1 tablespoon mustard; 4 twig rosemary

Ingredients

4 deer steak
150 gram dried apricots
125 milliliters Red port
1 tablespoon peanut oil
50 gram butter

1 tablespoon tomato paste
150 milliliters wild fond
150 milliliters Meat bouillon
1 tablespoon mustard
4 twig rosemary

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.