Summary

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

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Instructions

1. 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.
2. 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.
3. 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.