Deer Steak with Mango Whiskey Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 venison steak (preferably from the square)
- 2 tablespoon clarified butter
- 1 mango (s), fresh (but you can also use a can)
- 2 tablespoon crème fraîche
- 100 ml whiskey
- 300 ml game stock, (or meat stock)
- 2 tablespoon vinegar (wine vinegar)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush the steaks with whiskey on both sides and leave to marinate for about an hour.
- Peel the mango and cut the pulp into 2cm pieces. Bring to the boil together with the game stock (or the meat stock).
- Fry the steaks in clarified butter for about 2 minutes on both sides. Wrap the meat in aluminum foil and let it rest in the 80 ° oven for at least 30 minutes.
- Loosen the roast with the rest of the whiskey and add the mango broth.
- Add 2 tablespoons of vinegar. Stir in 2 tablespoon creme fraiche (be careful, the mango pieces become very soft when cooked!)
- Reduce the sauce to the desired thickness.
- Remove the meat from the aluminum foil. Stir the leaked gravy into the sauce.
- Put a saucepan on a preheated plate, cut a steak slightly diagonally and drape the two pieces on the sauce bed.
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