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.
-
30 minMain disholive oil, onion, risotto rice, Italian, tomato paste, vegetable stock, paprika mix, tuna,tuna risotto with paprika -
95 minMain dishground cumin, paprika, traditional olive oil, steak, Red onion, sweet-vegetable tomato mix, jalapeño pepper, lime, lettuce, mini-tacocone, ready-to-eat avocado,tacocones with steak and avocado -
30 minMain dishpotato slices, garlic, crème fraiche light, dried rosemary, spicy grated cheese 45, unsalted butter, beef bratwurst, chicory, granulated sugar, cool fresh cooked beet, arugula, dressing balsamic,potato gratin and chicory beetroot salad with beef sausage -
45 minMain dishdried lentils, onion, thyme, fresh herbs for fish, lamb's lettuce, extra virgin olive oil, balsamic vinegar, liquid honey, olive oil, smoked bacon cubes, leeks, cod fillets,cod with lentils and salad
Nutrition
430Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs9% DV28g
Fiber0% DV0g
Loved it