Venison Steaks

with zucchini and capers
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Venison steaks
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
282
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories282 kcal(13 %)
Protein32.3 g(33 %)
Fat15.8 g(14 %)
Carbohydrates3 g(2 %)
Author of this recipe:

Ingredients

for
4
Ingredients
4
Venison steaks (150 grams) from the leg
2
1
Lemon (organic)
4 tablespoons
1 tablespoon
bunch

Preparation steps

1.

Season venison steaks with salt and pepper. Rinse zucchini, trim and chop into small pieces. Rinse lemon and cut in half. Cut 4 thin slices for garnish and cut the rest into wedges. Rinse thyme, shake dry and pluck the leaves from the stems.

2.

Heat 2 tablespoons oil in a large skillet. Add venison steaks and fry for 2 minutes on each side. Reduce heat and fry the steaks for another 5 minutes, turning once. Remove steaks from the pan and allow to rest, covered.

3.

Heat olive oil in a pan. Add zucchini, thyme and lemon wedges and sauté in the oil for 1-2 minutes. Stir in capers and season with salt and pepper. Arrange vegetables on plates with the steaks and garnish with lemon slices.