The deer steaks mallet with pærechurney and pepper sauce

Ingredients for The deer steaks mallet with pærechurney and pepper sauce

Instructions for The deer steaks mallet with pærechurney and pepper sauce

To prepare the The deer steaks mallet with pærechurney and pepper sauce recipe, please follow these instructions:

The steaks are seasoned with Rosemary, white pepper and olive oil. They put in a dish and pulls like a day or so or my 2-3 hours. Finely chopped shallots and sauté in a pan in a little oil (to Saute is to roast at high heat, while omryster strongly in between). Add the cubes of peeled pears and turn it around in the Pan well. Add the brown sugar and balsamic vinegar at the end. Let this Compote simmer well through to the starts to become fixed and season with lemon, salt and possibly. a little sugar. Meat FRY on medium hot frying pan approximately 3-4 minutes on each side and seasoned with salt. When the steaks are firm in texture, they are finished and taken by the forehead. Let them drag under a dress or tinfoil before serving while you cook the sauce. Boil the pan with cognac, whip the sour cream in and season with salt and pepper. Serve as sauce for the Court. Chutney of PEAR can be served cold or hot and there can possibly. be made in advance.