deer steaks with Armagnac
Put olive oil in a pan and let it get hot without smoking. Place
the steaks in the pan and avoid poking the meat. Sear the
meat close on both sides and now add a knob of butter.
Fry the steaks, 2 minutes for saignant, 4 for à point and 6 for
bien cuit. Season with salt and pepper and wrap the meat in
aluminum foil and let it rest for a few minutes. Take it out of the
foil and put it in a hot oven for a few minutes before serving.
white balsamic
butter
salt & pepper
olive oil
The dish is finished with a puree of sweet potato. This is
presented in individual oven dishes, gratinated with
breadcrumbs.
Finally, there are the rolls of beans in bacon. But other,
non-sweet vegetable preparations also fit.
Make plum puree. Remove the seeds from the plums, put
them in a tall container and put the hand blender in until you
get a fine pulp.
Sauce: degrease the pan and deglaze with wild stock. Strain
and add the rest of the game stock, Armagnac, a dash of white
balsamic and plum puree. Leave to reduce and strain the
sauce again. Pour in an extra dash of Armagnac and thicken if
necessary.
On the dinner plate: a steak partly covered with plum sauce.
Serve with a puree and vegetable preparation of your choice.
deer steaks with
Armagnac
Put olive oil in a pan and let it get hot without
smoking. Place the steaks in the pan and avoid
poking the meat. Sear the meat close on both
sides and now add a knob of butter.
Fry the steaks, 2 minutes for saignant, 4 for à
point and 6 for bien cuit. Season with salt and
pepper and wrap the meat in aluminum foil and
let it rest for a few minutes. Take it out of the foil
and put it in a hot oven for a few minutes
before serving.
white balsamic
butter
salt & pepper
olive oil
The dish is finished with a puree of sweet
potato. This is presented in individual oven
dishes, gratinated with breadcrumbs.
Finally, there are the rolls of beans in
bacon. But other, non-sweet vegetable
preparations also fit.
Make plum puree. Remove the seeds from
the plums, put them in a tall container and put
the hand blender in until you get a fine pulp.
Sauce: degrease the pan and deglaze with
wild stock. Strain and add the rest of the game
stock, Armagnac, a dash of white balsamic
and plum puree. Leave to reduce and strain
the sauce again. Pour in an extra dash of
Armagnac and thicken if necessary.
On the dinner plate: a steak partly covered
with plum sauce. Serve with a puree and
vegetable preparation of your choice.
