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烤箱预热至180度,橘子去皮后切成片。再将鹿肉排放撒上白兰地,放入冰箱冷藏30分钟。加热液体黄油,鹿肉4排每面迅速炒1.5分钟,送入烤箱,食用前加入盐和胡椒。用煎锅炒4分钟橙片,加入奶油后煮沸,浇在鹿肉排上。在煎锅上加入热白兰地酒,倒入菜盘。