SECOND COURSE - Venison rib-eye steak with Ca’ D'Maté’ "grappa"

Recipe for 4 people

Ingredients
4 venison rib-eye steaks from the Ossola Valleys (environmentally friendly production chain)
50 g cream
Butter and oil, to taste
Herbs, garlic, salt and pepper, to taste
Ca’ d'Matè "grappa" (mountain liqueur), as needed
1 apple
Red blueberry jam, as needed

Preparation
Sauté the venison steak in the butter and herbs in a pan (preferably made of aluminium) over medium heat, then add salt and pepper. After a brief cooking time (the interior of the meat must remain very rare), eliminate the grease from the pan and add the "grappa". Let it evaporate with a drop of liquid cream to make a sauce. In a non-stick pan, cook a slice of apple with a drop of oil. Serve the steak covered with plenty of sauce, a cooked apple round and a spoonful of red blueberry jam.