Venison Steak with Green Asparagus

Ingredients

• 200 g green asparagus
• Salt
• 4 venison steaks (150 g each)
• freshly ground pepper
• 2 tbsp oil
• 2 tbsp balsamic vinegar
• 125 ml game stock (from the jar)
• 1 tsp Cornstarch
• maple syrup (to taste)
• 100 g cherry tomatoes
• 2 dried tomatoes
• 2 tbsp olive oil
• a few sage leaves (for garnish)
• coarsely crushed pink peppercorns

Instructions

1. 1.

   Rinse the asparagus and peel the lower third of each stalk, cutting off the ends generously. Cut the stalks lengthwise into 6-7 cm pieces. Cook in salted water for 3-5 minutes, then drain and keep warm.

2. 2.

   Season the venison steaks with salt and pepper. Heat oil in a pan. Sear the steaks for 2 minutes on each side. Reduce heat and cook the steaks another 5 minutes, turning once. Remove from the pan and let rest covered for 2-4 minutes while still warm. Deglaze the pan with balsamic vinegar. Stir in game stock and bring to a boil. Whisk cornstarch with a little cold water until smooth, then stir into the sauce and reboil. Season with salt, pepper, and maple syrup.

3. 3.

   Rinse the cherry tomatoes and quarter them. Slice the dried tomatoes into strips. Heat olive oil. Quickly sauté fresh and dried tomatoes in the oil. Add sage leaves and cook briefly. Season with salt and pepper.

4. 4.

   Slice the steaks and arrange them as a tower together with asparagus, tomatoes, and sauce. Garnish with coarsely crushed pink peppercorns before serving.