Venison Steak with Orange Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 1 hr 8 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 steak (s) venison
- 2 orange (s)
- 4 tablespoon cognac
- 2 tablespoon clarified butter
- salt and pepper
For the sauce:
- 2 tablespoon cognac
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Peel the oranges and cut them into slices. Place the meat side by side on a platter. Drizzle with cognac. Laying on top of each other. Let stand in the refrigerator for 1/2 hour.
- Let the butter fat get smoky hot in the pan. Add the steaks and fry for 1 1/2 minutes on each side. Then put the meat out of the pan in the hot oven (a steak should rest for at least 5 minutes before it is cut). Salt and pepper only before serving.
- Now add the butter and the orange slices to the roast and leave them covered for approx. 4 minutes, then add to the meat. In the roast residue, let the second portion of cognac boil for a few minutes on a high flame and pour over the meat before serving.
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