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Sauteed Venison Steaks

Western.Chefs's picture
Ingredients
  Venison steak 4 (2 Cm Thick)
  Salt To Taste
  Black pepper To Taste
  Onion 1 , sliced
  Lemon 1⁄2 , rinded and juiced
  Juniper berries 8 , crushed
  Dried thyme 1⁄2 Teaspoon
  Vermouth 125 Milliliter (1/2 Cup)
  Olive oil 2 Tablespoon
  Butter 50 Gram (1/4 Cup)
  Red currant jelly 2 Tablespoon
  Lemon 1 , sliced
  Watercress 1
Directions

Season the steaks well on both sides and put them into a dish.
Mix together the onion, the lemon rind and juice, the juniper berries, thyme, vermouth and oil.
Rub this into the steaks, cover the dish and refrigerate for at least 1 day.
Drain the meat and dry on paper towels.
Reserve the marinade.
Heat the butter in a heavy frying pan.
Fry the venison over low heat for about 10 to 12 minutes on each side.
Cover the pan and cook for 20 minutes more, turning once.
Transfer the steaks to a warm serving dish and keep hot.
Strain the marinade into the pan, add the red currant jelly and bring to a boil, stirring.
Adjust the seasoning and pour the sauce over the steaks.
Garnish with the lemon and watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Venison
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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