Venison Back Steak with Apple and Pomegranate Gratin

Coriander, bay spice, pepper, rosemary, juniper berries, thyme, cloves, cinnamon and cardamom in a hand mixer form, whisk to a fine spice mixture and spread through a sieve.

Parry the venison steaks well (remove all sinew and skin), rub with the herb mixture and let sit for 2 hours.

Remove the peel from the potatoes and apples and cut them into fine slices. Now layer them like roof tiles in a buttered gratin dish, season with salt and pepper. Mix whipped cream with egg yolk, season with a hint of nutmeg and pour over potatoes and apples. Bake the gratin in the oven at 180 °C for about 25-30 minutes until golden brown.

Season the marinated steaks with salt and roast them in a frying pan with clarified butter at a light temperature until pink. Remove from the frying pan and keep warm. Deglaze the pan with game stock, boil a little, add cranberries and cold butter.

Serve the steaks with the gratin and cover with the sauce.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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