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Venison Steak

Western.Chefs's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2741 Calories from Fat 1208

% Daily Value*

Total Fat 136 g209.5%

Saturated Fat 21.6 g108.1%

Trans Fat 0 g

Cholesterol 183.7 mg61.2%

Sodium 135.8 mg5.7%

Total Carbohydrates 63 g21%

Dietary Fiber 9.5 g37.8%

Sugars 22.2 g

Protein 226 g451.8%

Vitamin A 422.9% Vitamin C 59.7%

Calcium 29.2% Iron 192.8%

*Based on a 2000 Calorie diet

Venison Steak Recipe