Venison Steaks Or Chops
|Venison steak/Venison chops||8 (1 1/2 Inches Thick)|
|Freshly ground pepper||To Taste|
|Seasoned all purpose flour||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Bacon slices||6 , cut into julienne strips|
|Minced onion||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
Place steaks in a shallow pan and pour wine over just barely to cover; sprinkle liberally with pepper.
Remove meat from marinade; dry on paper towels.
Turn in seasoned flour and saute in butter until nicely browned and tender.
In another skillet simmer in 2 tablespoons butter the mushrooms, bacon, onion, and celery.
When lightly browned, add wine marinade and bring to the boiling point.
Serve steaks on a heated platter; pour sauce with vegetables over the meat.
Makes 8 servings.