Venison Steaks

Ingredients

• 150 g venison steak (4 steaks) from the hindquarter
• Salt
• ground pepper
• 2 Zucchini
• 1 lemon (unprocessed)
• 4 tbsp olive oil
• 1 tbsp capers (from jar)
• thyme

Instructions

1. 1.

   Season venison steaks with salt and pepper. Rinse, clean, and finely dice zucchini. Rinse unprocessed lemon and halve it; cut 4 thin slices for garnish and the rest into wedges. Shake thyme dry and pluck leaves from stems.

2. 2.

   Heat 2 tbsp oil in a large skillet. Sear steaks 2 minutes per side. Reduce heat and cook steaks another 5 minutes, turning once. Remove steaks and cover to rest.

3. 3.

   Add remaining olive oil to the pan and heat. Sauté zucchini, thyme, and lemon wedges for 1-2 minutes. Stir in capers and season everything with salt and pepper. Plate steaks together with the sautéed mixture and garnish with lemon slices.