Venison steaks with currant sauce

Name: Venison steaks with currant sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 150 ml Milk; 125 g Whipped cream; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 Venison steaks from the back (150-180 g each); 4 discs (10 g each) Bacon; 2 TABLESPOONS Oil; 750 g Broccoli; 150 g Currant Jelly; 2 TEASPOONS medium hot mustard; 4 TABLESPOONS dry red wine; 7-10 Tbsp Peel and juice of 1 untreated orange; 1 TABLESPOON Butter or margarine; 1 TABLESPOON flaked almonds; 7-10 Tbsp Thyme; 4 Orange slices; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
150 ml Milk
125 g Whipped cream
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 Venison steaks from the back (150-180 g each)
4 discs (10 g each) Bacon
2 TABLESPOONS Oil
750 g Broccoli
150 g Currant Jelly
2 TEASPOONS medium hot mustard
4 TABLESPOONS dry red wine
7-10 Tbsp Peel and juice of 1 untreated orange
1 TABLESPOON Butter or margarine
1 TABLESPOON flaked almonds
7-10 Tbsp Thyme
4 Orange slices
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes and slice them into thin slices. Layer in 4 ovenproof dishes. Mix milk, cream and stock. Season with salt, pepper and nutmeg and pour over the potatoes.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Wash the steaks, pat dry, wrap 1 slice of bacon around each steak and pin it. Fry in hot oil on both sides, turning them over, for about 12 minutes.
3
Clean and wash broccoli and cut into florets. Cook in salted water for about 12 minutes. Mix jelly, mustard, wine, orange peel and orange juice. Season the steaks with salt and pepper.
4
Deglaze frying fat with jelly mixture, bring to the boil and season with salt and pepper. Heat the fat and roast the almonds in it. Drain broccoli and toss briefly. Sprinkle gratin with thyme. Arrange everything on plates.
5
Garnish with orange slices and thyme. Herb or thyme butter tastes good with it.