Venison steak with red currant

Ingredients

• 4 juniper berries
• 50 grams softened butter
• 5 tablespoons red wine
• salt
• pepper
• 4 venison steaks
• 4 slices of bacon
• 2 tablespoons oil
• 150 grams red currant jelly
• 2 teaspoons medium-spicy mustard
• 1 orange

Preparation method (receipt)

Crush the juniper berries and mix with the softened butter, 1 tablespoon wine, salt and pepper, wrap in foil and freeze. Wrap the steak slices of bacon, fry 6 minutes in vegetable oil. Season with salt and pepper, remove to a warm place. Bring to a boil red currant jelly, mustard, 4 tablespoons wine, orange zest and juice, season to taste and serve with a slice of steak and spicy oil.