I got the venison steaks from a hunter friend. I then put them in a marinade made from milk, herbs and spices and let them stand in the refrigerator for 24 hours, covered.
Take the steaks out of the marinade and let them drain. Heat the oil and briefly sear the steaks all over on medium heat. Then pepper and salt a little.
Now on the grid (middle of the oven) of the electric oven preheated to 80 degrees and let it simmer for about 20-30 minutes. Stop depending on the thickness of the steaks.
The first picture are my (as I like them), "almost" medium cooked steaks and the second picture are the medium cooked steaks of my loved ones. They were a little thinner, so they cooked a little further and she prefers them a little more thoroughly.
Fry the mushrooms with the onions in the frying fat of the steaks, then add the garlic and the white wine and stock.
Let everything boil once. Stir in the parsley and sour cream. Season the white wine mushroom sauce with the spices.
Serve the steaks on preheated plates with the sauce and side dish of your choice. I didn't make an extra side dish, I just tossed colorful pasta from the day before in butter and served it with it.