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Tip: instead of frying the sweet potato fries, it's also possible to bake them into the oven. Get the recipe for oven baked sweet potato fries here. Skip the chili though, the venison steak is better without it.
Keep in mind that thicker fries take longer to bake. CLEAN the chestnut mushrooms and cut into thin slices using the chefs knife and a cutting board. REMOVE the venison steaks from the refrigerator.
POUR the contents of the game stock into the small saucepan. ADD in two sprigs of rosemary and bring to a boil. BOIL until a thick sauce forms. HEAT up 1/2 liter sunflower oil in the dutch oven.
FRY the sweet potato fries crispy, use the paper kitchen towel afterwards to get rid of most of the oil. HEAT up the roasted cauliflower puree. ADD 2 knobs of butter into the large saucepan and cook the chestnut mushroom slices until tender and softened.
TRANSFER the cooked mushrooms into the bowl. SEASON the venison steaks with some salt and pepper. HEAT up a knob of butter into the large skillet. COOK the steaks to liking, flip them once.
ADD in the chestnut mushrooms in the last minute to reheat them. SERVE the venison steak with roasted cauliflower and sweet potato fries with the wild stock sauce. Enjoy your meal!