Venison Steak with Orange Slices

Preheat the oven to 180 °C. Cut the oranges into slices. Place the flesh side by side on a plate. Drizzle with cognac. Place on top of each other. Place in refrigerator for 1/2 hour.

Heat butter fat in frying pan until smoking hot. Add steaks and roast for 1 1/2 minutes on each side. Remove the meat from the frying pan and place it in the hot oven. (A steak should rest at least 5 min before cutting.) Only before serving, season with salt and season with pepper.

Add the butter and orange slices to the roast and steam them for about 4 minutes with the lid on. Let the second unit of cognac boil for a few minutes over a high flame and pour it over the meat before serving.

Südwestrundfunk

What the grandmother still knew:

December 1 – broadcast, episode 204,

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