Filter
Reset
Sort ByRelevance
Deborah's Delight
Grilled deer steak with port sauce
Deer steaks from the grill with port sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallots. Melt the butter in a pan and fry the shallots on low heat until they are translucent.
-
Pour the wild fond and the port with the shallots in the pan, add the juniper berries and let the sauce reduce in 30 minutes to about 150 ml (per 4 people).
-
Soak the gelatin in cold water. Brush the deer steaks thinly with oil and sprinkle with (sea) salt and (freshly ground) pepper.
-
Heat the grill pan over a high heat. Grill the steaks in 3-4 min. Brown on both sides. Let them rest under aluminum foil.
-
Remove the saucepan from the heat and dissolve the gelatine.
-
Cut the rest of the butter into small lumps and stir them quickly through the sauce (the gelatine will allow the butter to bind the sauce).
-
Season the sauce with freshly ground pepper and salt, remove the juniper berries before serving.
Blogs that might be interesting
-
15 minMain dishsalmon fillet with skin, lemon juice, butter, grated horseradish, leaf parsley,grilled salmon with horseradish butter from Norway
-
35 minMain dishshrubs chicory, rapeseed oil, salmon fillet, Red onion, capers, leaf parsley, mayonnaise,chicory with salmon from the oven
-
20 minMain dishchilled broken green bean, medium sized egg, Cherry tomatoes, chip off bread, tuna pieces in oil, Red onion, garlic, honey mustard dressing, black olives without pit,french salad niçoise
-
25 minMain dishegg, curry powder, cornflakes, fresh chives, pangasius fillet, baby potatoes, String Beans, butter,crispy fish fillet with chive bolls
Nutrition
410Calories
Sodium9% DV205mg
Fat46% DV30g
Protein62% DV31g
Carbs1% DV3g
Fiber4% DV1g
Loved it