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.
-
15 minMain dishshallots, butter, fresh green tapenade, dry white wine, cooking cream, freshly ground black pepper, entrecotes,sirloin steak with green olive sauce -
50 minMain dishlemon juice, big ripe pear, minced beef, mild paprika, cinnamon, dried Italian herbs, Greek feta, Beef broth, shaved almonds,stuffed pears with minced meat from the oven -
35 minMain dishceleriac, crumbly potatoes, dried thyme, cold butter, shallots, wild-fond, Red wine, Blackberry jam, fresh ginger root, cinnamon stick, blackberries, ostrich steaks,ostrich steak with blackberry sauce -
30 minMain dishRed pepper, green pepper, bunch onion, garnish almonds, chicken breast, Ketoembar ground coriander, ginger powder (djahé), sunflower oil, liquid honey, soy sauce, dry sherry, tap water,paprika and chicken in oriental honey sauce
Nutrition
430Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs9% DV28g
Fiber0% DV0g
Loved it