Herb‑Veal Steaks
Herb‑veal steaks are a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pack seasoned venison steak (frozen) with 2 x 150 g
- 1 Zucchini
- 1 Carrot
- 4 stalks green asparagus
- Salt
- 1 tbsp butter
- thyme leaves for garnish (optional)
Instructions
-
1.
Allow steaks to thaw according to instructions.
-
2.
Rinse and clean the zucchini. Peel the carrot. Rinse the asparagus, peel the lower third, and trim the ends generously. Slice vegetables into thin strips with a vegetable peeler. Blanch vegetables in lightly salted water for 1 minute. Drain well on a sieve.
-
3.
Heat a pan dry. Sear steaks for 2 minutes per side. Reduce heat and cook steaks for 5 minutes, turning once. Remove steaks and cover to rest.
-
4.
Add butter to the pan fat and quickly toss vegetable strips, seasoning with salt and pepper if desired. Plate steaks with vegetable strips and garnish with thyme leaves as preferred.
