Venison steaks with plum sauce

Ingredients for 2 servings:

• 4 steak(s) from the back of the venison
• 20 g clarified butter
• 5 juniper berries
• Salt and pepper from the mill
• 8 plums or damsons (frozen if necessary)
• 2 tbsp plum brandy or other fruit brandy
• 1 tbsp cranberries
• 2 tbsp sweet cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Melt the fat in a pan, crush the juniper berries, and add them. Season the venison steaks with salt and pepper and sear them in the hot fat for 1 minute on each side. Continue cooking in the oven at 100°C (top and bottom heat) for about 40 minutes. Keep warm and briefly toss the halved plums in the roasting fat until hot. Add the fruit brandy, cranberries, and cream, bring to a boil, and then serve with the meat. Variation: Use sour cherries instead of the plums, seasoned with 2 tablespoons of red wine.