Roebuck Steaks with Rhubarb Sauce and Daikon Turnips

Good to know:

Venison is usually available from May. Steaks from the leg or neck steaks, which are a little cheaper, are suitable for the dish.

Rhubarb and turnips are only available on the market at this time of year. A German Pinot Noir pairs well with this early summer dish.

Peel two rhubarb stalks and cut them small at the ends. Put the third stalk and the peel remnants together with the cardamom, salt, star anise, pepper, the wine and the same mass of water and the syrup and boil to about half. Fold in four to five tablespoons of sugar. Chop the peeled rhubarb stalks and sauté them with the finely diced onion in a frying pan with a little butter. Add the seasoning stock through a sieve, bring to the boil once, stir in the dissolved maizena (cornstarch) and keep warm.

Season the steaks and sear briefly on both sides. Remove from the roasting pan onto a plate and keep warm in the oven with a dish rack over it. Extinguish the roast stock with the port wine and add to the rhubarb sauce form.

Cut the turnips into twelve half-moons each and toss them with a tiny bit of lime juice, pepper & salt and nutmeg (freshly grated) in enough butter to make them al dente. This is done very quickly with the tender turnips. Finally sprinkle with two tablespoons of sugar and let it brown. It can be served with polenta or sparrows. I wish

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