Deer steaks with game sauce and parsnip puree

Name: deer steaks with game sauce and parsnip puree
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 4 deer steak; 1 onion; 100 g winter carrot; 1 toe garlic; 75 g unsalted butter; 6 twig fresh thyme; 1 slice Gingerbread; 190 g wild fond; 125 ml solid red wine; 1,2 kg parsnip

Main course of venison steak with onion, carrot, thyme, wildfires, red wine and a puree of parsnip.

Ingredients

Kitchen Stuff

1 blender

Directions

Remove the steaks from the refrigerator 1 hour before cooking so that they can reach room temperature.
Cut the onion into half rings. Remove the winter carrot and cut into 1 cm pieces. Slice the garlic.
Heat the butter in a large pan with a thick bottom and fry the onion and carrot for 5 minutes on medium heat. Stir frequently.
Add the garlic and the thyme and cook for 2 minutes.
Break the gingerbread into pieces above and add the wildfire and wine. Bring to the boil, reduce heat and simmer for 30 minutes. Stir occasionally.
Remove the pan from the heat, remove the sprigs of thyme and puree with the hand blender. Heat for another 5 minutes. Season with salt and salt.
Meanwhile, peel and cut the parsnip into equal pieces. Boil in water with salt in 20 min. Until done. Drain and collect 100 ml of cooking liquid.
Puree the parsnip with the butter and the absorbed cooking liquid with the hand blender into a smooth puree. Season with pepper and salt.
Meanwhile sprinkle the steaks with salt and pepper.
Heat the butter in a large frying pan and fry the steaks in 4 min. On high heat rosé. Turn halfway.
Allow 5 minutes on a (hot) plate to rest under aluminum foil.
Pour the shortening out of the pan, stir the cakes with a little water and mix with the game sauce.
Cut the steak into slices.
Spoon the parsnip puree over the plates. Divide the steak over it. Divide the game sauce over the steak. Place a sprig of thyme on each plate.