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Fried venison steak with pear chutney
Steak with a chutney of pear, lemon, cloves and anise.
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Ingredients
Directions
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Peel the pears and cut into quarters. Remove the core and cut the flesh into small cubes. Put in a (stalk) pan.
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Clean the lemon and grate the yellow skin above the pan. Squeeze out the fruit and add the juice together with the sugar, cloves and star anise to the pan.
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Peel the ginger, cut as finely as possible and add. Bring to the boil and reduce the heat.
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Let it boil gently for 10 minutes, turn off the heat and allow to cool for 1 hour. Then remove the cloves and star anise.
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Meanwhile, let the venison steaks come to room temperature.
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Heat the butter in a frying pan with non-stick coating. If the butter is no longer bubbling, put the steaks in the pan.
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Fry the steaks for 3 minutes on one side. Turn them over, add the rest of the butter and cook for 1-2 minutes.
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Remove the meat from the pan and leave on a hot plate under a lid for 5 minutes.
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Serve with the pear chutney.
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Nutrition
300Calories
Sodium2% DV40mg
Fat23% DV15g
Protein52% DV26g
Carbs5% DV15g
Fiber4% DV1g
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