Fried venison steak with pear chutney

Peel the pears and cut into quarters. Remove the core and cut the flesh into small cubes. Put in a (stalk) pan.

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.

Peel the ginger, cut as finely as possible and add. Bring to the boil and reduce the heat.

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.

Meanwhile, let the venison steaks come to room temperature.

Heat the butter in a frying pan with non-stick coating. If the butter is no longer bubbling, put the steaks in the pan.

Fry the steaks for 3 minutes on one side. Turn them over, add the rest of the butter and cook for 1-2 minutes.

Remove the meat from the pan and leave on a hot plate under a lid for 5 minutes.

Serve with the pear chutney.