Venison steak with orange slices

Ingredients for 4 servings:

• 4 venison steaks
• 2 oranges
• 4 tbsp cognac
• 2 tbsp clarified butter
• salt and pepper
• 2 tbsp cognac
• 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 8 minutes

Preheat the oven to 180 degrees Celsius. Peel and slice the oranges. Place the meat side by side on a platter. Drizzle with cognac. Stack the pieces on top of each other. Let stand in the refrigerator for 1/2 hour. Heat the butter in the pan until smoking hot. Add the steaks and cook for 1 1/2 minutes on each side. Then remove the meat from the pan and place it in the hot oven (a steak should rest for at least 5 minutes before cutting it). Season with salt and pepper just before serving. Add the butter and orange slices to the roasting juices, cover, and let stand for about 4 minutes, then add the meat. Boil the second portion of cognac in the roasting juices for a few minutes over high heat and pour over the meat before serving.