Venison steaks with currant sauce

Name: Venison steaks with currant sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Juniper berries; 50 g soft butter; 5 TABLESPOONS dry red wine; 7-10 Tbsp salt, pepper; 4 Venison steaks from the back (150-180 g each); 4 discs (10 g each) Bacon; 2 TABLESPOONS Oil; 150 g Currant Jelly; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Peel and juice of 1 untreated orange

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Juniper berries
50 g soft butter
5 TABLESPOONS dry red wine
7-10 Tbsp salt, pepper
4 Venison steaks from the back (150-180 g each)
4 discs (10 g each) Bacon
2 TABLESPOONS Oil
150 g Currant Jelly
2 TEASPOONS medium hot mustard
7-10 Tbsp Peel and juice of 1 untreated orange

Directions

1
Crush juniper. Cream butter. Mix with juniper, 1 tablespoon of wine, salt and pepper. Form into a roll in aluminium foil, cool
2
Dab steaks dry. Wrap 1 slice of bacon around each steak and tie up. Fry in hot oil for about 6 minutes on each side
3
Season steaks with salt and pepper, keep warm. Stir the jelly, mustard, 4 tbsp. wine, orange peel and orange juice into the roasting mixture, bring to the boil and season to taste
4
Cut butter into slices and possibly cut out flowers. Arrange everything. Brockoli and a potato gratin are delicious with it
5
Drink: dry red wine