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
Venison Steaks with Currant Sauce
Venison Steaks with Currant Sauce

Instructions

  1. 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.
  2. 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.
  3. 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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