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Deer steaks with parsnip puree
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Ingredients
Directions
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Peel the potatoes and parsnip and cut into pieces. Cook them in a pan with a large layer of boiling water with salt in 12-15 minutes until done.
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Drain and crush with a pestle. Pour in so much milk with stirring that it becomes a smooth puree.
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Stir in 1 tablespoon of oregano and 1 tablespoon of butter. Add salt, freshly ground pepper and nutmeg to taste.
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Pour the parsnip puree into the baking dish and sprinkle the cheese over it. Put a piece of butter here and there.
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Preheat the oven to 200 ° C.
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Let the parsnip puree in the oven in 15-20 minutes warm through and golden brown colors.
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Rub the venison steaks with salt and freshly ground black pepper.
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Heat the remaining butter in a frying pan until the foam dries.
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Fry the steaks in brown in 4-6 minutes, then turn them after 2-3 minutes. From the inside they are rosé.
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Wrap the steaks in aluminum foil and let them rest for a while.
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Cut the mushrooms in four and fry them nicely brown in the shortening on high heat.
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Stir in the orange zest and the oregano and add salt and pepper to taste. Put them on a warm plate and keep them warm.
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Stir in the orange juice and the sherry through the shortening in the pan and let it boil for a few minutes. Then stir in the cream and reduce everything to a lightly bound gravy.
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Place the steaks on hot plates and scoop the mushrooms.
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Pour some gravy around it and serve the parsnip puree.
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Nutrition
560Calories
Fat46% DV30g
Protein64% DV32g
Carbs11% DV34g
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