Number of persons: 4
Preparation time: 15 minutes
Cooking time:20 minutes
Ingredients
- 4 venison steaks
- Salt and freshly ground black pepper to taste
- Olive oil for frying
- 1 shallot finely chopped
- 2 cloves garlic, minced
- 2 tablespoon capers, finely chopped
- 2 tablespoons chives, finely chopped
- 2 tablespoons tarragon, finely chopped
- 2 tablespoons dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon paprika powder
- 1/2 teaspoon curry powder
- Pinch of cayenne pepper
- 100g (vegan) butter, at room temperature
- 1 tablespoon soy sauce or vegan fish sauce
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Preparation method:
- Remove the steaks from the refrigerator in advance to let them come to room temperature
- Pat the steaks dry and season generously with salt and pepper
-
Heat some olive oil in a frying pan over medium heat. Fry the venison steaks for 2-3 minutes on each side, depending on the desired doneness. Remove them from the pan and let them rest under aluminum foil while you make the sauce.
-
For the vegan Café de Paris sauce, heat a little olive oil in a small pan over medium heat. Add the shallot and garlic and fry until soft.
-
Then add the capers, green herbs, paprika powder, turmeric, curry powder and cayenne pepper to the pan. Fry everything together for 2-3 minutes.
-
Add the vegan butter to the pan and let it melt. Stir in the soy sauce and lemon juice. Season with salt and pepper.
Serve the venison steaks with a generous spoonful of the vegan Café de Paris sauce on top. Serve with side dishes of your choice such as oven-baked potatoes and bimi or fries with a simple lettuce. (actually this second suggestion is even better...)