Harzgeroder Marinated Venison Steaks

A bean recipe for every taste:

Cut the meat into 2 cm thick slices. Slightly pound the raw steaks from the individual leg parts (topside, nut, etc.), brush with oil, season on both sides with glutal, a little salt, enough crushed peppercorns, crushed juniper berries and a trace of rosemary, layer in a ceramic or possibly stoneware bowl, pour with the grain as well as the juice of a lemon and marinate in a cool place with the lid closed, preferably for one night.

Remove from marinade, drain, roast in melted, foaming light butter until brown and juicy on both sides, sprinkling lightly with salt and pepper, remove from roasting pan and keep warm.

Pour the marinade on the roast, let it bubble up briefly. Whisk the flour into the sour cream, add the finely grated onion, form everything together into the sauce, thicken and season to taste with salt and freshly ground pepper.

Serve with mashed potatoes and French beans (separate recipe).

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