Venison steak with red currant


  • 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.

juniper berries butter red wine salt pepper venison steak bacon vegetable oil red currant jelly orange mustard