400gramVenison Meatparts which are suitable for steak: leg, round of loin/backstrap
3tbspOlive Oil
FreshlyGround Black Pepper
Sauce
1canTunaabout 100 gram
3tbspQuark
3tbspMayonaise
1tspSpicy Mustardlike Zaanse Mosterd
4Anchovy Fillets
1Lemon
Toppings
Cress
Cherry tomatoes
Mini bell pepper
Capers
Basil
Instructions
The Steak
Season the venison meat with salt, some olive oil and plenty of freshly grounded black pepper. The more you add, the spicier ;) I used a lot!
Place the frying pan on a high heat. Once hot, you can add the venison meat. Fry the meat dark brown on all sides. Depending on your liking, you can cook the meat longer/shorter.
Then take the meat from the pan and place it in a deep plate. Pour the leftover juices on the meat on top. Let the meat cool down completely. You can serve the meat hot as well, however I prefer to serve it cold. Moreover, slicing the meat in thin slices is easier when the meat is cold. Therefore I place the meat in the freezer (30 minutes before I want to cut it).
The Sauce
Add the drained tuna, mayonaise, quark, mustard, anchovy fillets, zest and juice of a lemon to the food processor. Season with salt, peper and maybe more spicy mustard. Mix until you have a smooth sauce. Pour the sauce in the squeeze bottle.
Toppings
Prepare the toppings by cutting the tomatoes and bell pepper in slices.
Serving
Divide the thinly sliced venison meat on the serving plate. Use a spoon to divide the leftover cooking liquid, in the deep plate, on top of the meat. Top the meat with the tuna sauce and finish with capers, basil, tomato and cress.