Deer steaks with figs and pistachio nuts

Let the steak come to room temperature. Pour the wild fond with three-fourths of the port into a pan and place the sprigs of thyme in it. Boil this mixture bubbling to about half. Remove the thyme and allow to cool.

Peel the pistachio nuts and put them in a sieve. Pour over boiling water, let the nuts cool slightly and then rub off the brown sheets.

Preheat the oven to 220 ° C. Halve the figs and lay them with the cutting faces up in the roasting tray. Sprinkle the thyme leaves. Drip with the rest of the port and then with some honey. Slide the roasting pan in the middle of the oven and roast the figs in the oven for 10-15 minutes until they turn light.

Meanwhile, rub the venison steaks with salt and freshly ground black pepper. Heat the butter in a frying pan until the foam dries. Place the steaks in them and bake them nicely brown in 4-6 minutes and rosé inside. Turn after 2-3 minutes. Pack the steaks in aluminum foil and let them rest for 5 minutes.

Stir in the cooked port sauce and the remaining honey through the shortening and leave to boil for another minute. Place the deer steaks on warm plates and place the figs on them. Sprinkle the pistachio nuts over it and add some port sauce. Serve the rest of the sauce separately. Nice with pumpkin Hasselback.