Tender venison steak with game sauce and cinnamon sticks

Name: tender venison steak with game sauce and cinnamon sticks
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 deer steak; 2 onion; 200 g winter carrot; 2 toe garlic; 50 g unsalted butter or margarine; 2 paste Gingerbread; 380 ml wild fond; 250 ml solid red wine; 560 ml Party favorite sweet sweet stew pears with cinnamon in pot

You can of course eat deer steak with a game sauce, which is slightly sweet and full of flavor thanks to gingerbread.

Ingredients

Kitchen Stuff

1 blender
1 aluminium foil

Directions

The deer steaks must be at room temperature; take them out of the refrigerator 1 hour before serving.
Clean the onions and cut into half rings. Remove the winter carrot and cut into 1 cm pieces. Clean the garlic and cut finely.
Heat the butter in a large pan with a thick bottom and fry the onion and carrot for 5 minutes on medium heat. Stir frequently. Add the garlic and cook for 2 minutes.
Break the gingerbread into pieces above and add the wildfire and wine. Bring to the boil, reduce heat and simmer for 30 minutes. Stir occasionally.
Remove the pan from the heat and puree with the hand blender. Heat for another 5 minutes. Season with pepper.
Sprinkle the deer steaks with salt and pepper.
Heat the butter in a large frying pan and fry the steaks in 4 min. On high heat rosé. Turn halfway.
Let the steaks rest on a (hot) plate under aluminum foil for 5 minutes. Pour the fat out of the pan.
Stir the cakes with a little water and stir in the game sauce.
Heat the stewed pears with juice for 3 minutes on low heat. Do you prefer to eat them cold. Then serve them with the juice in a bowl.