Venison in my own way
Today a recipe for a very special treat - not cheap, but good!
From the triggered and well-prepared venison - but there should be no more fusel fat (!) - Take two 4 cm thick slices.
For this we still need:
- olive oil
- butter
- 2 cups of red groats
- pimento
- salt and pepper
- something cayenne hit
- some sugar (if available brown)
- 2 cl of kirsch
- about 2 tablespoons chopped parsley
- about 250 g oyster mushrooms
Preparation:
- We first look for a pan with a matching lid. In this we fry the venison steaks on both sides in good olive oil with a bit of butter.
- Then switch back the flame, cover and steaks about 6 to 8 minutes - depending on how much they should be fried - pull. They taste best when they still have a pink core.
- In a casserole (or 2nd pan) we let smear the red groats with pimet, sugar, salt and pepper. Then add the kirsch, season to taste and add the required whistle with cayenne pepper.
- Incidentally fry the oyster mushrooms in olive oil with a little salt and Provencal herbs - (about 2 minutes)
- Take the lid off the steaks, pour the juice from this pan to the sauce of the red groats, fry the steaks crisp again for a short while at full temperature. This takes the highest 1 minute per page.
- Put the steaks on a plate, drape the sauce over it, the oyster mushrooms next to it, sprinkle over all the chopped parsley and spaghetti or bohemian dumplings.
