Wintry Venison Steaks

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	4 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the venison steaks briefly and pat dry. Squeeze the oranges, heat the juice, if necessary pull the zest off the peel. Coarsely crush the juniper and peppercorns and place in a cup with the orange zest. Put the bag of mulled wine fix (orange peel, cinnamon, cloves, you can make it yourself!) In the cup, if you like, you can open the bag and only use the contents. Pour on the hot orange juice and let it steep for a moment. Pour this marinade over the venison steaks and leave to marinate in the refrigerator for about 4 hours.
Heat clarified butter in a pan and fry the well-dabbed venison steaks for 2 to 3 minutes on both sides. Keep meat warm in aluminum foil. Put the marinade, strained through a sieve, on the roast set and bring it to the boil. Alloy with creme fraiche. Lightly salt and pepper the meat and let it steep briefly in the sauce.
I served it with princess beans and croquettes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.