Venison Steaks with Plum Sauce

* Rub deer steaks with freshly ground pepper and salt.

* Heat butter in a frying pan, add juniper berries and carefully crush with a pusher.

* Sear venison steaks heartily in it for three to four minutes per side, remove from frying pan and keep warm.

* Rinse, halve and seed the plums and add to the juniper berries in the roasting pan. Briefly heat in the roasting stock.

* Extinguish with plum brandy.

* Stir cranberry jelly, crème fraîche and sour cream into the sauce.

* Bring plum sauce once briefly to the boil and bring to the table as a supplement to the venison steaks.

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