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Chef_Danielson
Grilled game steak with cranberry port sauce and fried thyme
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Ingredients
Directions
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Heat a tablespoon of the oil and fry the shallots with the ginger and cayenne pepper light brown.
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Add the orange and lemon peel, juice, cranberry compote and port and bring to the boil. Let the sauce simmer gently for about 4 minutes and season with mustard, salt and pepper. Leave the sauce covered until later use.
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Take the meat out of the refrigerator half an hour in advance to allow it to warm up. Rub it with salt and pepper and tie a piece of string around so that it stays in a nice medallion shape.
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Brush the steaks with the rest of the oil and grill the steaks in the grill pan for about 4 minutes per side. They are then rosé inside.
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Place the sprigs of thyme next to the steaks in the pan and fry them very briefly until the leaves are crispy.
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Heat up the sauce and serve with the meat. Garnish with the sprigs of thyme.
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Nutrition
414Calories
Sodium0% DV0g
Fat20% DV13g
Protein68% DV34g
Carbs10% DV29g
Fiber0% DV0g
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