Venison steak with port sauce and celeriac gratin

Name: venison steak with port sauce and celeriac gratin
Cook time: 40 min
Total time: 90 min
Yield: 4
Ingredients: 500 g sticking potato; 1 celeriac; 2 toe garlic; 125 ml fresh cream; 100 g gruyere; 4 deer steak this product is only available in the larger Albert Heijn stores; 380 ml poultry feast; 3 twig fresh thyme; 150 ml tawny port; 250 g frozen cherry thawed; 20 g unsalted butter or margarine

Port-fried steak with gratin of celeriac.

Ingredients

Kitchen Stuff

1 baking dish (Ø 26 cm)

Directions

Preheat the oven to 180 ºC. Meanwhile, peel the potatoes and celeriac and cut into wafer-thin slices.
Grease the oven dish. Place the potato and celeriac around and in slices in the oven dish.
Squeeze the garlic and mix with the whipped cream, pepper and salt. Pour over the vegetables.
Grate the cheese and sprinkle over the vegetables. Cover with aluminum foil.
Bake the gratin in the middle of the oven for about 50 minutes until golden brown and done. Remove the foil halfway.
Sprinkle the steaks with salt and pepper. Put the poultry meat in a frying pan and simmer over high heat for about 8 minutes until 1/3 is left.
Add the thyme, port and cherries and cook again in 8 minutes until 1/3 is left.
In the meantime, heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat. Turn halfway.
Remove from the pan, place on a warm plate, cover with aluminum foil and leave to rest for 5 minutes.
Pour the fat out of the frying pan, but leave the casings. Remove the sprigs of thyme from the port sauce and add the sauce to the casseroles in the pan.
Stir the cakes and heat the sauce over medium heat. Serve the steaks with the port sauce and celeriac gratin.