Crusted Venison Steaks with Pear

Ingredients

• 75 g soft butter
• 2 tbsp white bread crumbs
• 1 egg yolk
• 4 tbsp finely ground almond kernels (peeled)
• Salt
• a splash lemon juice
• Pepper
• 4 venison steaks (about 140 g each)
• 1 tbsp Vegetable oil
• 150 ml pear juice
• 150 ml game stock
• 1 pear
• 1 tbsp butter
• Cayenne pepper

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Cream the butter, fold in the breadcrumbs, egg yolk, and almonds, seasoning with salt, lemon juice, and pepper.

3. 3.

   Pat the venison steaks dry, season with salt and pepper. Brown them in hot oil on both sides until golden brown. Remove from pan and place on a baking tray. Spread the nut mixture over the steaks and bake for 10-15 minutes to crust. If needed, turn on the grill at the end of cooking.

4. 4.

   Deglaze the pan with pear juice and game stock, reducing to about half. Wash, peel, quarter, core, and cube the pear. Add it to the sauce and heat for 1–2 minutes. Remove from heat, stir in butter, and season with salt and cayenne pepper.

5. 5.

   Serve the halved venison steaks topped with sauce on plates.