4 venison steaks at room temperature */
400 gr (brown) mushrooms
500 gr potatoes
200 gr string beans, broken
50 gr butter
fresly milled pepper
herbs for garnishing
Boil the potatoes in a pan with water for about 15 - 20 minutes until done.
Boil the string beans in a pan with water until they start to soften, drain and keep warm in the pan with a lid.
Chop the shallot and fry in a little butter in a large frying pan. Add the mushrooms, add a generous dash of red wine and stir-fry for about 5 minutes. Remove from the pan and keep warm.
Season the steaks generously with salt and pepper. Melt a little butter in a frying pan. Put the steaks in the pan and sear them quickly on a high flame on both sides.
Lower the heat and fry them for 3 minutes for rare, 5 minutes for medium and 8 minutes for well done (depending on the thickness).
Let the steaks rest for a few minutes under aluminium foil.
Deglaze the fat in the pan with a dash of red wine and a little balsamic vinegar.
Bring to the boil. With a spatula loosen the bits of meat in the bottom of the pan and let it thicken to a gravy.
Put the crushed potatoes and green beans on a plate. Add a steak and mushrooms.
Spoon the gravy over the steaks and serve the remainder on the side.
Garnish with some green herbs.
*/ If deer steaks are not available, this recipe can also be prepared with beef or
horse steaks. Adapt the frying times accordingly.
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