Deer Back Steak Flambéed with Pepper Cherries

Roast steaks in hot clarified butter until juicy and the meat is delicately pink in the center.

Add the morello cherries and green peppercorns and heat briefly with the meat. Gently swirl the roasting pan as you do so.

Flambé:

Put the whiskey in a ladle form and heat over a flame until it ignites by itself.

Carefully spread the whiskey evenly over the steaks and cherries and burn completely.

Remove the steaks from the skillet and arrange on warmed plates.

For the sauce:

Add the whipping cream to the skillet and cook briefly, seasoning with freshly ground pepper and salt. Spread sauce and pepper cherries evenly over steaks.

As a side dish, fresh man mushrooms or mushrooms sautéed in bacon and onions and potato croquettes are suitable.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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