Preparation time: cca. 25 minutes (plus cooking time)
Per portion: cca. 320 kcal / 1344 kJ
23 g P, 17 g F, 8 g CH
INGREDIENTS (Serves 4)
- 4 venison steaks (100 g each)
- 2 tbsp clarified butter
- 200 ml white wine
- 3 tbsp fig jam
- 150 ml cream
- 2 figs
- Rinse the venison steaks and pat dry. Heat the clarified butter and fry the steaks on both sides for about 3 minutes. Add salt and pepper to taste, and keep warm.
- Deglaze the cooking juices with the white wine. Add the fig jam, stir well, and simmer until slightly reduced. Add the sour cream, stir, then season with salt and pepper to taste.
- Peel the figs and cut them into slices. Decorate each steak with half a sliced fig. Serve with the sauce and sautéed potatoes.