Deer Steak with mushroom sauce

These deer steaks are topped with a green peppercorn butter and a red wine sauce with mushrooms.
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Serving: 4

Prep Time10 minsCook Time20 minsTotal Time30 mins

 4 - (6ounces -200 g) deer steaks
 1 tbsp green peppercorns, drained
 3 tbsp (42 g ) butter at room temperature
 1 tbsp vegetable oil
 1 clove of garlic, finely chopped
 8 ounces (225 g ) mushrooms - chanterelles or cep can also be used
 1/2 cup dry red wine

1

Heat the oven to 70 ° C (150 ° F). Mash the green pepper well or finely chop and stir in 2 tablespoons of butter. Reserve.

2

In a skillet over medium high heat, heat remaining of the butter and oil and cook the steaks until medium rare (the flesh will be pink). Remove from pan and set aside in oven while proceeding with other steps.

3

In the same pan, over medium high heat,sauté the mushrooms until lightly browned, adding more butter as needed. Add the garlic and cook for 30 seconds. Reserve in the oven.

4

Pour the wine into the pan and reduce by half (tilting the pan it is easier to assess the volume). Place the steaks on warm plates, pour the cooking juices over the steaks, top with a spoonful of pepper butter and garnish with mushrooms. Serve immediately.

Ingredients

 4 - (6ounces -200 g) deer steaks
 1 tbsp green peppercorns, drained
 3 tbsp (42 g ) butter at room temperature
 1 tbsp vegetable oil
 1 clove of garlic, finely chopped
 8 ounces (225 g ) mushrooms - chanterelles or cep can also be used
 1/2 cup dry red wine

Directions

1

Heat the oven to 70 ° C (150 ° F). Mash the green pepper well or finely chop and stir in 2 tablespoons of butter. Reserve.

2

In a skillet over medium high heat, heat remaining of the butter and oil and cook the steaks until medium rare (the flesh will be pink). Remove from pan and set aside in oven while proceeding with other steps.

3

In the same pan, over medium high heat,sauté the mushrooms until lightly browned, adding more butter as needed. Add the garlic and cook for 30 seconds. Reserve in the oven.

4

Pour the wine into the pan and reduce by half (tilting the pan it is easier to assess the volume). Place the steaks on warm plates, pour the cooking juices over the steaks, top with a spoonful of pepper butter and garnish with mushrooms. Serve immediately.

Deer Steak with mushroom sauce

 

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