Beef & Game
Venison Steak with Creamy Chanterelle Sauce
Do you love game meat? Then this recipe is just for you. We cut the venison rump into thick slices, let it rest with juniper and pepper and sear it quickly. The juicy meat is then served with a delicate creamy sauce made with chanterelles and green peppercorns.
Prep: 25 min
Cook: 25 min
Servings: 2
Energy: 502 kcal per serving
Method
01.
Cut the meat into slices about 2 cm thick. Rub them lightly with oil, sprinkle with crushed juniper berries and pepper and leave to rest for one hour at room temperature.…
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