Grilled game steak with cranberry port sauce and fried thyme

Heat a tablespoon of the oil and fry the shallots with the ginger and cayenne pepper light brown.

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.

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.

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.

Place the sprigs of thyme next to the steaks in the pan and fry them very briefly until the leaves are crispy.

Heat up the sauce and serve with the meat. Garnish with the sprigs of thyme.