Summary

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

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Instructions

1. Brush the steaks with whiskey on both sides and leave to marinate for about an hour.
2. Peel the mango and cut the pulp into 2cm pieces. Bring to the boil together with the game stock (or the meat stock).
3. 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.
4. Loosen the roast with the rest of the whiskey and add the mango broth.
5. Add 2 tablespoons of vinegar. Stir in 2 tablespoon creme fraiche (be careful, the mango pieces become very soft when cooked!)
6. Reduce the sauce to the desired thickness.
7. Remove the meat from the aluminum foil. Stir the leaked gravy into the sauce.
8. Put a saucepan on a preheated plate, cut a steak slightly diagonally and drape the two pieces on the sauce bed.