Deer steaks with thyme gravy and baby clafoutis

Preheat the oven to 200 ° C. Remove the meat from the refrigerator and let it reach room temperature.

Start with the clafoutis. Divide the potatoes over the baking dishes. Fry the bacon strips lightly crispy in a dry hot frying pan. Place the bacon strips between the potatoes.

Beat the eggs. Mix them with the crème fraîche with salt, pepper and mixed herbs. Pour the mixture onto the potatoes and put the dishes in the middle of the oven for 25 minutes until the egg has solidified. Cover with aluminum foil if it gets too dark.

Sprinkle the steaks with salt and pepper. Heat the butter or the liquid baking product and fry the meat for 2-3 minutes per side. Remove the steaks from the pan, keep them warm and let them rest for a while.

Extinguish the shortening with port, pour in the fondue or stock and let everything boil down slightly. Scoop the thyme through. Serve the deer steaks with the thyme jus and the baby clafoutis.