Deer Fillet with Wine and Liqueur

"Game meat, prepared with lots of attention to detail by true masters. Here`s the recipe."
Preparation15 min.
Cooking35 min.
Тotal50 min.
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  • venison - 2 lb (1 kg), meat from the back of the deer
  • butter
  • oil
  • oranges - 1
  • madeira
  • potato flour - 1 teaspoon
  • liqueur - 2/5 cup (100 ml), orange
  • wine - 2/5 cup (100 ml)
  • meat broth
  • salt


Debone the meat and cut it into small steaks, tenderize, add salt, sprinkle pepper and rub it with spices. Fry the meat on both sides in oil and butter and leave it in a warm place.

In the remaining oil, add a little broth, orange juice, madeira and boil for a few minutes. Add the potato flour, diluted in the wine, and boil. At the last moment, pour in the orange liqueur and a piece of fresh butter. Arrange the meat in an oblong dish.find similar recipes here

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