John Myers
Roe Steak with Wild Cranberry Sauce
The perfect roe steak with wild cranberry sauce recipe with a picture and simple step-by-step instructions.
- 800 g Roe steak
- 2 deciliter Wild fund
- 1 deciliter Cream
- 2 tablespoon Lingonberry jam
- 4 piece Juniper berries
- 2 tablespoon Gin
- 1 tablespoon Butter
- 2 tablespoon White wine
- 2 tablespoon Port red
- 1 teaspoon Sweet paprika
- 1 piece Shallot
- 1 Knife point Ginger
- Salt
- Pepper from the grinder
- Preheat the oven to 140 ° C top and bottom heat. Season the deer entrecôte pieces with salt and pepper and cook on the 2nd rack from the bottom for 20 minutes.
- Steam the finely chopped shallots in the butter until translucent. Add the cranberry jam and all the spices. Deglaze with white wine and game stock and reduce everything to 1 dl. Add the cream and reduce again to 2/3. Mix and season to taste. Strain through a sieve and add gin to taste. Serve the sauce separately.
- Take the venison steak out of the oven. Melt the butter in a large frying pan, wash the rosemary sprigs, shake dry and add to the pan. Fry the deer entrecôte pieces for about 1.5 minutes on each side. Then it’s tender and pink and juicy in the middle. Arrange sliced on plates and serve with side dishes.
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