Venison steak fried pink

Ingredients for 1 servings:

• 1 venison steak(s), approx. 1.5 cm thick
• 1 tbsp sunflower oil
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 4 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 13 minutes

the easy way, without oven

Briefly rinse the meat with cold water, pat dry and let it stand at room temperature for about 1 hour before frying. Heat a little sunflower oil with the butter in a pan until it no longer foams. Fry the venison steak for just under 2 minutes on each side. Double up a sufficiently large piece of aluminum foil and wrap the venison steak in it. Let it rest on the sideboard for 5 minutes, then season with salt and pepper. If you like, you can deglaze the cooking fat with a little red wine or stock and thicken it with a little ice-cold butter or cold Mondamin. This method is quick and safe for any game novice who doesn’t want to overcook their venison steak. In the photo I served it with mashed potatoes with herbs and cranberry-apple jam. Both recipes can be found in my profile.