Venison Steaks

For the venison steaks, cut the meat into 4 finger-thick slices, not too small.

Press wide with a flat knife, season with salt and pepper and fry in hot butter until pink on both sides (3-5 minutes).

Arrange the steaks and keep warm.

Brown the frying butter, extinguish with meat stock, season with red wine and lemon juice and cover the venison steaks with it.

Related Recipes:

Gigot Steaks with Brussels VegetablesPlace the gigot steaks on a platter. For the marinade, mix pepper, garlic, mustard and kitchen herbs with the... Saddle of Venison with Chanterelles, Fig Confit and Polenta-SFor the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low... Steak PizzaiolaPasta dishes are always a good idea! Blanch (scald) tomatoes, rinse, skin, quarter, seed and roughly dice... Venison Escalope with Coffee SauceMeat: stir through coffee, peperoncino and thyme. Sprinkle venison cutlets with 3 Tbsp. of it, marinate with... Portuguese SteakFor the Portuguese steak, press 4 cloves of garlic, mix with vinegar and 1 tablespoon of olive oil. Season... Grilled Venison SteaksFor those who love strawberries: Soak pig net in tap water. Squeeze well, cut into small pieces. Brown steaks... Breaded Minute SteaksFor the breaded minute steaks, salt and pepper the minute steaks and flatten them slightly. Finely crumble... Minced Steaks with Apple Stuffing – AppenzellRinse apples, cut out core (apples whole! ), cut rings about 1 cm thick (2 per person), save remaining apple... Venison Stew with MushroomsFor the venison stew with mushrooms, remove tendons and skins from the venison shoulder, wash well with cold... Minced Steaks with Cream CheeseMix the minced meat with paprika, salt, pepper and 100 g cream cheese and knead into a dough. Form eight small...