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Deborah's Delight
Grilled deer steak with port sauce
Deer steaks from the grill with port sauce.
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Ingredients
Directions
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Cut the shallots. Melt the butter in a pan and fry the shallots on low heat until they are translucent.
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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).
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Soak the gelatin in cold water. Brush the deer steaks thinly with oil and sprinkle with (sea) salt and (freshly ground) pepper.
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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.
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Remove the saucepan from the heat and dissolve the gelatine.
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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).
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Season the sauce with freshly ground pepper and salt, remove the juniper berries before serving.
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Nutrition
410Calories
Sodium9% DV205mg
Fat46% DV30g
Protein62% DV31g
Carbs1% DV3g
Fiber4% DV1g
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