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Venison Steak

Western.Chefs's picture
Ingredients
  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
  Thyme 1⁄8 Teaspoon
  Bay leaves 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Interest: 
Everyday

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