Summary

Ingredients

• 3 steak (s), (venison steaks)
• 1 ½ dl port wine
• 6 sprigs thyme
• 1 shallot (s)
• Salt and pepper
• 1 tablespoon butter
• 1 teaspoon, heaped tomato paste
• 1 dl meat stock, strong or game stock
• 60 g butter, cold
• 50 g raisins
• Worcestershire sauce
• lemon juice

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Instructions

1. Bring the port to the boil in a small pan. Put the raisins in a bowl and pour the hot port wine over them. Let cool down.
2. Pluck the thyme leaves from the branches and add to the raisins and season with a little pepper. Place the venison steaks in the marinade and cover and leave to stand in the refrigerator for at least 2 hours.
3. Chop the shallot very finely. Remove the meat from the marinade, drain well, then pat dry on kitchen paper and season with salt and pepper. Set the marinade aside.
4. Heat the clarified butter vigorously in a frying pan. Fry the steaks on both sides for about 1-2 minutes, depending on their thickness. Immediately wrap fully in double-folded aluminum foil.
5. Sauté the shallot and tomato paste in the roast. Pour in the marinade, raisins and stock or game stock.
6. Let the sauce reduce halfway over a large fire. Finally let the butter soak into the sauce in small pieces, do not boil any more!
7. Season to taste with salt, Worcestershire sauce and possibly a little lemon juice.
8. The sauce also goes well with other game varieties, lamb or beef.