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
-
20 minMain dishMacaroni, cleaned sprouts, onion, traditional olive oil, mushrooms, sifted tomatoes in a pack, vegetarian vegetable balls, grated mature cheese,macaroni with vegetable balls
-
15 minMain dishfresh parsley, fresh basil, fresh thyme, garlic, extra virgin olive oil, freshly ground black pepper, steaks,steak with herb oil
-
60 minMain disholive oil, onion, curry powder, minced beef, egg, rusk, big firm apples, raisins, shaved almonds, lemon,South-African bobotie
-
25 minMain dishMihoen, wok oil, thin bacon strips, Red pepper, garlic, frozen raw peeled pink shrimps, bunch onion, soy sauce,mihoen with shrimps
Nutrition
410Calories
Sodium9% DV205mg
Fat46% DV30g
Protein62% DV31g
Carbs1% DV3g
Fiber4% DV1g
Loved it