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Singles Dinner No. 76

updated

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Ingredients for 1 servings:

  • 200 g venison steak(s)
  • 1 large pear(s), fresh, firm
  • 1 dashes lemon juice, fresh
  • 1 sea salt, from the mill
  • Pepper, colorful, from the mill
  • Chili flakes, from the mill
  • Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Venison steaks with stewed chili pears

Peel, quarter, and core the pear. Halve each quarter lengthwise, slice, and place in a bowl. Squeeze the lemon juice over the pears and mix well. Set aside. Heat the fat in a pan. Sear the steaks well on all sides. Place on a piece of aluminum foil and season. Wrap and keep warm. Reduce the heat to low, sauté the pear slices in the steak fat. Season with salt, pepper, and chili to taste. Turn off the heat. Remove the meat from the foil, slice, arrange on a plate with the pears, and serve. If you like, you can make a side dish for the steak—I ate it as is.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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