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Tiffani Osterhout Panek
Deer steaks with apricots and port sauce
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Ingredients
Directions
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Remove the steaks from the refrigerator about 30 minutes before cooking.
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Heat the apricots in the port for about 5 minutes.
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Heat the oil and butter and fry the deer steaks in 2-3 minutes per side of rosé.
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Remove the meat from the pan and let it rest for 4-5 minutes under aluminum foil.
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Add the tomato paste to the shortening and bake for 1 minute. Stir in the mustard.
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Pour in the fondue and add the apricots with port. Heat and reduce slightly.
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Serve the deer steaks with the port sauce. Garnish with a sprig of rosemary.
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Delicious with red cabbage, stew pears and mashed potatoes.
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Nutrition
430Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs9% DV28g
Fiber0% DV0g
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