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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.
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Ingredients
Directions
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The deer steaks must be at room temperature; take them out of the refrigerator 1 hour before serving.
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Clean the onions and cut into half rings. Remove the winter carrot and cut into 1 cm pieces. Clean the garlic and cut finely.
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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.
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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.
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Remove the pan from the heat and puree with the hand blender. Heat for another 5 minutes. Season with pepper.
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Sprinkle the deer steaks with salt and pepper.
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Heat the butter in a large frying pan and fry the steaks in 4 min. On high heat rosé. Turn halfway.
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Let the steaks rest on a (hot) plate under aluminum foil for 5 minutes. Pour the fat out of the pan.
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Stir the cakes with a little water and stir in the game sauce.
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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.
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Nutrition
540Calories
Sodium27% DV640mg
Fat23% DV15g
Protein70% DV35g
Carbs19% DV58g
Fiber24% DV6g
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