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  • Venison steak with figs

Recept time 30 min.
Recept time 4
Recept time Oven
Recept time Frying pan

This venison steak with baked figs and wild mushrooms is a delicious main course for Christmas dinner.

Ingredients

  • 4 EAT ME figs
  • 400 g EAT ME mini carrots
  • 1 tbsp. olive oil
  • 250 g mixed mushrooms
  • 4 pieces of venison steak
  • knob of butter
  • 100 g pistachio nuts
  • salt and pepper


Sauce:

  • 1 small shallot
  • 1 clove garlic
  • knob of butter
  • 150 ml red wine
  • 50 ml water
  • 1 tbsp. flour

Let's get to work

Preparation
  1. Preheat the oven to 160 °C.
  2. Peel the baby carrots and cook until done in about 4 minutes.
  3. Finely chop the onions and crush the garlic. Heat 1 knob of butter in a frying pan and fry the shallot and garlic. Deglaze with the red wine. Add water and flour and stir well. Reduce the sauce over high heat.
  4. Cut the figs in half. Clean the mushrooms and cut into large pieces.
  5. Heat olive oil in a frying pan and fry the mushrooms until they are al dente and golden brown.
  6. Pat the steaks dry and sprinkle with salt and pepper. Heat butter in a frying pan and fry the venison steaks on both sides for about 2 minutes. Place the steaks in an oven dish and let the meat cook in the oven for about 10 minutes and then let it rest. Then fry the figs in the same pan until the flesh is soft.
  7. Put the mini carrots and venison steak on the plates and place the figs, mushrooms and sauce on top. Coarsely chop the pistachio nuts and sprinkle over the dish.
Enjoy

More recipes with mini carrot

Worteltaart
Carrot cake with mini carrots
Gegrilde mini groenten
Grilled mini vegetables
Rainbow couscous
Rainbow couscous
Geroosterde groenten salade
Roasted vegetables salad
Rainbow couscous
Rainbow couscous

Read more about the used products

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