Filter
Reset
Sort ByRelevance
Kara Brummett
Tender venison steak with game sauce and cinnamon sticks
You can of course eat deer steak with a game sauce, which is slightly sweet and full of flavor thanks to gingerbread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishQuinoa, lime, extra virgin olive oil, Tabasco, fresh dill, bunch onion, fresh flat parsley, arugula, salmon fillet on the skin, Greek yoghurt,quinoa salad with salmon on the skin
-
30 minMain dishonion, garlic, Cantharellus cibarius, celeriac, steak, unsalted butter, beef broth tablet, tap water, wheat flour, fresh cream, fresh pappardelle all'uovo, fresh flat parsley,pappardelle with chanterelle ragout
-
20 minMain dishunsalted butter, potato slices, dried Provençal herbs, celery, seedless red grapes, jazz apple, smoked free-range chicken fillet, unroasted walnuts, salad dressing with yogurt,waldorf salad with chicken and potatoes
-
20 minMain dishunsalted butter, marinated pork tenderloins, White wine,marinated pork tenderloin
Nutrition
540Calories
Sodium27% DV640mg
Fat23% DV15g
Protein70% DV35g
Carbs19% DV58g
Fiber24% DV6g
Loved it