John Myers
Contents
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Ingredients
Venison steaks:
- 4 Venison steaks
- Salt pepper
- 2 tbsp Olive oil
- 1 tbsp Rosemary needles
- 4 slices Bacon
- 1 tbsp Clarified butter
Elderberry Sauce:
- 0,25 L Elderberry juice
- 0,25 L Vegetable broth
- 0,25 L Elderberry liqueur
- 2 Shallots
- 1 Bay leaf
- 1 sprig Thyme
- Salt pepper
- 80 g Ice cold butter
Instructions
Deer steak:
- Rinse the meat, pat dry, pepper and wrap with bacon. Fix the bacon with kitchen twine.
- Mix the oil and rosemary needles together, rub the venison steaks with them and let them steep for about 30 minutes.
- Heat the butter lard in a pan and sear the venison steaks on both sides for 3 minutes each. Take the venison steaks out of the pan, season with salt, place in an ovenproof dish and leave to rest in the oven at 100 ° C for about 6 - 8 minutes.
Elderberry Sauce:
- Peel and finely dice the shallots.
- Put the elderberry juice, vegetable stock, elderberry liqueur, shallots, thyme and the bay leaf in a saucepan, bring to the boil and reduce to about 0.1 l.
- Strain the sauce through a sieve, bring to the boil again and remove from the stove.
- Incorporate the ice-cold (!!) butter with a whisk and season the sauce with salt and pepper if necessary.
Fits to:
- Barley risotto and a "fresh" salad
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 3.3gProtein: 1gFat: 13.9g
