Deer steaks with thyme gravy and baby clafoutis

Name: deer steaks with thyme gravy and baby clafoutis
Total time: 45 min
Yield: 4
Ingredients: 4 deer steak; 50 gram butter; 50 gram liquid baking product; 50 milliliters Red port; 50 milliliters white port; 200 milliliters wild fond; 200 milliliters Meat bouillon; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 450 gram baby for the bantam clafoutis; 100 gram breakfast bacon for the bantam clafoutis; 3 egg for the bantam clafoutis; 200 gram demi crème fraîche for the bantam clafoutis; 1 teaspoon dried Provençal herbs for the bantam clafoutis; 1 teaspoon dried Italian herbs for the bantam clafoutis

Ingredients

Directions

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.