Winter venison steaks

Ingredients for 4 servings:

• 4 venison steaks
• 2 orange(s), unsprayed
• 1 bag of mulled wine spice (tea bag)
• 4 juniper berries, peppercorns
• Salt
• 2 tbsp crème fraîche
• Clarified butter

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Briefly wash the venison steaks and pat dry. Squeeze the oranges, heat the juice, and zest the peel if necessary. Roughly crush the juniper berries and peppercorns and place them in a mug with the orange zest. Empty the sachet of mulled wine mix (orange peel, cinnamon, cloves; you can also make your own!) into the mug. If you like, you can open the sachet and use only the contents. Pour in the hot orange juice and let it steep briefly. Pour this marinade over the venison steaks and let everything marinate in the refrigerator for about 4 hours. Heat clarified butter in a pan and sear the well-dryed venison steaks for 2 to 3 minutes on each side. Keep the meat warm in aluminum foil. Add the strained marinade to the roasting juices and bring to a boil. Blend with crème fraîche. Lightly salt and pepper the meat and let it simmer briefly in the sauce. I served it with green beans and croquettes.