Then add 2 cloves, 2 laurier leaves, 4 junipers and some sprigs of thyme.
Simmer till reduced till 1/3. Sieve and reserve.
Next day add a tbsp fig jam to the the sauce, warm it with the figs in it.
Panfry the venison steaks, 2 mins on each side. Let the meat rest and keep warm in alu foil for 6 mins.
In the meantime whisk small cubes of cold butter in the sauce, till velvety.
Serve with wintergreens and mini rösti.
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