Venison steak with orange and mushrooms
- Remove the peel of 1 orange in thin strings with a zester.
- Cut the orange in half and squeeze out the juice.
- Dry the venison well with kitchen paper.
- Sprinkle with salt and pink pepper.
- Heat the oil and butter in an Infinity sauté pan and cook the venison steak for ± 5 minutes until brown.
- Remove the piece of meat from the pan and add the onions.
- Fry them for a few minutes in the cooking liquid and then add the port, wild stock and orange juice.
- Add the clove, orange peel (strings) and soy sauce and bring to the boil.
- Lower the heat and put the meat back in the pan, in the sauce.
- Cover the pan with the lid and cook the meat in the sauce for about 20 minutes (do not boil).
- Use a meat thermometer to measure the core temperature.
- The meat is rosé at a core temperature of 55 °C, at 65 °C it is more well-done.
- Meanwhile, peel the pumpkin, remove the seeds and cut it into small pieces.
- Grate one teaspoon of the orange peel with a fine grater and squeeze out the juice.
- Bring the pumpkin with the orange juice and orange peel to the boil and let it soften for 10 minutes with a lid on the pan.
- Chop the cloves of garlic and fry them in the oil in the Infinity frying pan until the garlic is light brown.
- Puree the pumpkin with a hand blender and add the garlic and parsley.
- Season to taste with salt and pepper.
- Heat the Infinity frying pan on high heat and fry the mushrooms for 5 minutes without oil or butter.
- Add the butter when all the liquid has evaporated.
- Fry together for another minute and season with salt and pepper.
- Remove the cooked venison steak from the pan and keep warm under aluminium foil.
- Bring the sauce to the boil and reduce for ± 10 minutes until the sauce is reduced by half.
- Cut the venison steak into 1 cm slices and serve with the pumpkin puree, sauce and mushrooms.