Venison Steaks with Currant Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 6 mins |
| Total Time | 31 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 juniper berries
- 50 g butter, soft
- 5 tablespoon red wine
- salt and pepper
- 4 steak (s) venison, from the back
- 4 slices bacon
- 2 tablespoons oil
- 150 g currant jelly
- 2 teaspoons mustard, medium hot
- 1 orange (s), untreated
Print Recipe
Pin Recipe Instructions
- Crush juniper. Beat the butter until foamy. Mix with juniper, 1 tablespoon of wine, salt and pepper. Shape into a roll in aluminum foil, cool.
- Wrap steaks with 1 slice of bacon each, tie tight and fry in hot oil for approx. 6 minutes on each side. Season with salt and pepper, keep warm.
- Stir the jelly, mustard, 4 tablespoons of wine, orange peel and juice into the roasting set, bring to the boil and season to taste. Arrange everything, pour chilled butter slices over the steaks.
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