Venison steaks, pink-roasted, with colorful vegetables

Ingredients for 2 servings:

• 4 venison steaks
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 carrots
• 1 small can of corn
• 1 small head of broccoli
• 1 handful of mushrooms
• 1 small zucchini
• 1 leek(s)
• 2 tsp soy sauce
• 2 garlic cloves
• 1 rosemary sprig(s)
• 1 tbsp sunflower oil
• 1 tbsp butter
• 1 tbsp sesame oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Briefly rinse the steaks and pat dry. Trim and wash all the vegetables, then cut into bite-sized pieces. Heat a pan and add a tablespoon of oil and a tablespoon of butter. Add the steaks to the pan and sear them on both sides with a crushed garlic clove and the sprig of rosemary. Cook for about 2 minutes per side. Remove the steaks, wrap them in aluminum foil, and place them in an oven preheated to about 50 degrees Celsius to rest. Heat a pan or wok with sesame oil until very hot. Add all the vegetables and season immediately with salt and pepper. Cover and fry for 5 minutes. Remove the lid and add the remaining spices and soy sauce. Stir everything well and cook until al dente. Remove the steaks from the oven and arrange on plates, seasoning with freshly ground pepper and a good pinch of salt. Add the vegetables to the plates and, if desired, drizzle with some toasted sesame oil. I served my steaks and vegetables with some homemade wild garlic and walnut pesto.