Venison Steak with Lingonberry Sauce

Steps

1. Take the venison out of the fridge, pat it completely dry and season it. A wet surface steams instead of browning.

   5 min

2. Rub the oil onto the meat, not into the pan, and sear the steaks in a very hot dry pan — two to three minutes a side for 2 cm steaks. Venison has 2 g of fat per 100 g, so medium-rare is not a preference here, it is the only doneness that stays tender.

   6 min

3. Lift the steaks onto a warm plate and leave them under foil for ten minutes.

   10 min

4. Pour the wine into the same pan and boil it down by half, scraping the brown bits off the bottom. Add the stock and the lingonberries and cook until the berries burst.

   5 min

5. Off the heat, stir in the honey and the butter until the sauce is glossy, and pour it over the rested steaks.

   2 min

Serving suggestion

With boiled potatoes or buckwheat, and the rest of the wine.

Storage

Best eaten as it is cooked. Cold venison is good sliced thin into a salad the next day, but do not reheat it.

Notes

Cook it past medium and it turns dry and livery. If the steaks are thicker than 3 cm, sear them and finish in a 180 °C oven rather than holding them longer in the pan.