Venison Steaks with Apples, Pears and Crème Fraîche
Preparation time 5 minutes (that is, after you kill your deer), cooking time 15 minutes. Serves: 4
Ingredients
2 tbsp olive oil
4 Venison Steaks
2 small Royal Gala apples and one small bosc pear, peeled, cored and cut into 12 wedges each
2 Cup Beef Stock (COSTCO’s box is best)
5 tbsp crème fraîche
4 tbsp fresh parsley, finely chopped
2 tbsp pear, raspberry or red currant jam
Calvados
Put the oil in a small heavy-based frying pan over a high heat. Season the steaks well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple & pear wedges in the pan and cook for 1 minute on each side or until golden brown. Add the beef stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat down and add the jelly, stirring until it melts, then stir in the crème fraîche and parsley. Option: add a splash of Calvados to the sauce for a more complex flavor. Season to taste.
Cut the steaks into four or five diagonal slices and return to the pan, with any juices, to warm through.
Serve with mushroom wild rice or Cavolo Nero cabbage lightly steamed until tender.
