Steak From the Back of the Deer on Papaya and Tomato Vegetables

For the polenta puree, bring milk and clear soup to a boil with rosemary and thyme. Next, take out the culinary herbs, grate in the pepper and mix in the corn semolina. Allow to swell for about ten to twenty minutes [3] while stirring and finally add the butter.

Preheat the stove to 200 °C (convection oven 180 °C , gas mark 3).

Sweat the shallot in a frying pan with the olive oil. Add the curry and stir in. Add the diced peppers, sauté briefly, then add the diced mango, papaya and tomatoes [1].

Toss well and season with ginger powder [2], salt and freshly ground pepper. Shortly before serving, stir in pumpkin seeds and freshly chopped coriander leaves – or sprinkle when serving.

In the meantime, season venison steaks with salt and pepper. In a hot frying pan (with a fireproof handle) with the clarified butter, sear briefly on both sides. Now cook in the stove for another five to eight minutes (depending on whether pink or well-done is desired).

Polenta on the plate center form, the steak on it put and the vegetable therefore around arrange.

[1] If the fruits are nice and ripe, stir them in at the very end.

[2] With fresh ginger just as possible, matter of taste! In any case, do not season too heartily, because of the fruits.

[3] Adjust according to polenta flour: Pay attention to the package label!

Our tip: As an alternative to fresh herbs, you can also use frozen – a

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