Deer steak “à la Schlosshof”

Ingredients

700 gr of deer steak in one piece

50 gr of wild mushrooms (mixture)

1.5 dl of game broth

1 dl of whole cream

a little clarified butter

50 g of breadcrumbs

Salt and pepper

A little Cognac

Preparation

Season the venison steak with salt and freshly ground pepper. Sear it on all sides in a pan with the clarified butter for approx. 5 minutes and continue cooking at low temperature (90°C) for around twenty minutes. In a small saucepan, reduce the game broth a little, then combine with the cream. Season well and refine with a little Cognac. Cut the steak into slices and serve with the sauce. Serve with some sautéed wild mushrooms, red cabbage, Brussels sprouts and homemade spätzlis.