Deer Back Steak Gratinated with Mushroom Butter

Season deer back steaks with salt and pepper. Fry well in not too hot oil (best to put in clockwise), reduce heat, turn (clockwise again) and fry on the second side rather slowly or only briefly halfway through. Let steaks cool slightly on a cold plate and top with prepared mushroom butter (frozen sliced) or spread with softened mushroom butter. Place in an ovenproof dish and bake in the oven at high top heat (grill snake) on the middle rack for about 5 minutes. For the mushroom butter, sauté finely chopped onions in a little butter. Briefly steam the mushrooms, season with salt, pepper, parsley, thyme and marjoram. Drain in a sieve and let cool. Cream butter, stir in egg, yolk and breadcrumbs. Mix in the mushrooms and roll up in greaseproof paper or foil and refrigerate or freeze.

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