Pink Venison Steak with Mushrooms

For the pink venison steak with mushrooms, preheat the oven to 160 °C. Season the well-cleaned venison steaks with salt and pepper. Heat some oil in a pan and sear the steaks in it very hot, i.e. over high heat, and then remove from the heat.

Add the garlic clove, rosemary sprig and fresh butter to the pan and continue to fry the steaks in the hot oven for about 8 minutes to the desired doneness. While doing this, however, the steaks should still be pink on the inside. Then remove and let rest, covered with aluminum foil, for another 10 minutes.

Pour some beef broth or water on the roast residue as desired, let it boil down considerably, season to taste and assemble with cold butter.

Meanwhile, for the mushrooms, sauté the diced shallot and garlic in butter. Add mushrooms, season with salt, pepper and nutmeg and fry. Towards the end, add about 2 tablespoons of fresh butter, stir in the finely chopped parsley and season the mushrooms with a squeeze of lemon juice, adding seasoning as needed.

Serve the pink venison steak with mushrooms.

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