Venison steaks on leek-pumpkin vegetables
easy
45 mins
45 mins
Ingredients
- 4 Steaks de chevreuil (environ 150 g chacun)
- 4 discs Bacon
- 1 medium leek (leek)
- 1 glass (370 g) pickled sweet-and-sour pumpkin
- 30 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TEASPOON Mustard seeds
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp flat leaf parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the steaks and dab dry with kitchen paper. Wrap 1 slice of bacon around each steak and fix it with wooden skewers. Clean and wash the leek and cut it into thin strips about 3 cm long.
- 2
Drain the pumpkin on a sieve and collect the juice. Heat the fat in a pan and fry the steaks for 3-4 minutes on each side. Season with salt and pepper and remove. Keep warm.
- 3
Add leek and pumpkin to the frying fat and braise for about 2 minutes. Add mustard seeds, 4 tablespoons pumpkin juice and cream. Bring to the boil and thicken with sauce thickener. Season with salt and pepper. Let it boil through a little bit at low heat.
- 4
Arrange the vegetables with the sauce on a plate and serve the steaks on top. Garnish with parsley. Potato cookies or potato croquettes taste good with it.
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