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.
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