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Spiced Venison Steaks With Red Cabbage Confit And Red Wine Sauce

Ingredients
  Venison steak 48 Ounce (eight 4- to 6-ounce steaks)
  Black peppercorns 2 Tablespoon
  Szechwan peppercorns 2 Tablespoon
  Allspice berries 2 Tablespoon, dried
  Unsalted butter 11 Tablespoon, softened (1/2 cup plus 3 tablespoons)
  Vegetable oil 3 Tablespoon
  Scallion greens 1⁄3 Cup (5.33 tbs), thinly sliced
  Scallion white bulbs 1⁄2 Cup (8 tbs), mince
  Dry red wine 1 Cup (16 tbs)
  Confit 250 Gram (red cabbage confit as needed)
Directions

GETTING READY
1. Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap.
2. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet.
3. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.

MAKING
4. In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides.
5. In the fat saute the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat.
6. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely.
7. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened.
8. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other.
9. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely.
10. Whisk in the scallion green and salt and black pepper to taste.

FINALIZING
11. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.

SERVING
12. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Steak
Servings: 
8

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