|Venison round steaks||36 Ounce, each cut 1/2 to 3/4 inch thick|
|Shallots||2 , chopped|
|Carrots||2 , sliced|
|Onions||2 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Ground pepper||1⁄3 Teaspoon|
|Ground cloves||1 Pinch|
|Dry white wine||2 Cup (32 tbs)|
|Mild vinegar||1 Cup (16 tbs) (3/4 Cup Cider Vinegar Of 5 Per Cent Acidity Mixed With 1/4 Cup Water)|
|Olive oil||1⁄2 Cup (8 tbs)|
1. Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients and let stand in the refrigerator twenty-four hours. Turn the meat several times. Remove the steaks and dry.
2. Reserve one cup of the strained marinade. Cook marinade over high heat until reduced by half and use this liquid in lieu of the vinegar called for in the sauce poivrade recipe.
3. Saute the steaks in shallow, hot fat until brown on both sides. The steaks should be rare.