Venison Fillet
⏱️ Prep: 15 min🍳 Cook: 35 min
Ingredients
| 1 kg | venison (meat from the back of the deer) |
| — | butter |
| — | oil |
| 1 бр. | oranges |
| — | Madeira |
| 1 ч.л. | potato flour |
| 100 ml | orange liqueur |
| 100 ml | wine |
| — | meat broth |
| — | salt |
Instructions
Bone the meat and cut it into small steaks, pound them, salt them, sprinkle with black pepper and rub with spices.
Fry the meat on both sides in oil and butter and keep it in a warm place. To the remaining fat add a little broth, orange juice and Madeira and cook for a few minutes. Add the potato flour dissolved in the wine, bring to a boil and at the last moment add the orange liqueur and a piece of fresh butter.
Arrange the meat on an elongated platter.