Make Venison Steaks With Chanterelles in creamy sauce.
Prompt
a photorealistic food photography image based on this recipe Venison Steaks With Chanterelles 4 wild venison steaks 1 tsp olive oil 115g butter 1 shallot, finely chopped 450g chanterelles, sliced 100ml duck bone broth or stock made from venison bones 100ml double cream Sea salt and black pepper Season the venison steaks with sea salt and black pepper on both sides. Heat the olive oil and half the butter in a large pan over medium-high heat. Add the venison steaks and sear for about 3-4 minutes per side. Reduce the heat to medium-low and cook for an additional 2-3 minutes if needed. The steaks should be browned on the outside but still tender and juicy inside. Remove your cooked venison and set aside to keep warm. Add the remaining butter to the pan, stir in your chanterelles and shallots and cook these for 5 minutes turning occasionally. Add your broth or stock and reduce in half, pour in the cream and season, as the sauce thickens remove from the heat. Slice the rested venison steaks against the grain and plate them. Spoon the chanterelle sauce over the steaks and serve.
License
Free to use with a link to 2moonsai.com
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