Venison steak with Café de Paris sauce

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
  
  

For the vegan Café de Paris sauce:

• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons 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:

1. Remove the steaks from the refrigerator beforehand to allow them to come to room temperature
   
   
2. Pat the steaks dry and sprinkle generously with salt and pepper
   
   

3. Heat some olive oil in a skillet over medium heat. Sear the venison steaks for 2-3 minutes on each side, depending on your desired doneness. Remove them from the pan and let them rest under aluminum foil while you make the sauce.

4. 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 cook until softened.

5. Then add the capers, herbs, paprika, turmeric, curry powder, and cayenne pepper to the pan. Cook everything together for 2-3 minutes.

6. 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. Serve with sides of your choice, such as oven-baked potatoes and bimi, or fries with a simple salad. (Actually, this second suggestion is even more delicious...)