Deer steaks with chocolate sauce

Peel and halve onions. Half cut into rings, other half finely chop. Tender steaks for about 2 hours in 2 dl wine with onion rings. Cut pepper by half, remove seeds and cut into strips. Wash tomato and cut into pieces. Slice garlic and cut into slices. Hazelnuts and plums coarsely chop. Heat in half of butter. Chop the onion, pepper and garlic for about 2 minutes. Add tomato, hazelnuts, prunes, thyme, allspice, bouillon tablet, 1 dl wine and 1 1/2 dl of water. Simmer the sauce for about 15 minutes. Remove thyme from pan, smooth sauce with hand blender.

Remove the meat from the marinade and pat dry. Heat in the rest of butter. Meat in about 4 minutes around brown, remove from pan, sprinkle with salt and pepper and keep warm in aluminum foil. Break chocolate and melt in sauce. Sauce gently warming. Divide meat and sauce over plates. Serve with potatoes au gratin and sauerkraut.