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Venison Steaks

Love.Food's picture
Ingredients
  Boned loin of venison/Top round of venison 10 Pound
  Red burgundy wine 1 Quart
  Sliced carrot 1
  Sliced spanish onion 1
  Salt 1 Tablespoon (Or 1 Soupspoon)
  Crushed garlic 1 Clove (5 gm)
  Whole cloves 3
  Olive oil 1 Cup (16 tbs)
Sauce poivrade:
  Carrot 1
  Onion 1
  Garlic 1 Clove (5 gm)
  Meat bones 1⁄4 Pound
  Thyme 1 Pinch
  Bay leaf 1
  Celery sprig 1
  Parsley sprig 1
  Whole black pepper 1⁄2 Cup (8 tbs)
  Currant jelly 1 Teaspoon
Directions

GETTING READY
1. In a large crock pot, add the olive oil and wine
2. Add the meat with sliced carrot, onion, celery, garlic, cloves and seasonings and stir well.
3. Cover pot with cheesecloth and let marinate for 10 days to 2 weeks in a cool dry place.
4. Drain meat into a large pan stand for 24 hours before cooking.
5. Reserve the liquid.
6. Slice the marinated meat into 12 steaks

MAKING
7. In a large skillet, combine the carrot, onion, garlic, bones, thyme, celery, parsley and pepper.
8. Brown well on the stove or in a moderate oven.
9. Pour enough water to cover and simmer for 5-6 hours to make a brown stock.
10. Strain the stock and combine with reserved liquid from the crock pot.
11. Simmer until reduced to a thick sauce.
12. Stir in the currant jelly until melted and well blended.
13. Taste and season according to taste.
14. Keep sauce warm over a double boiler.

FINALIZING
15. In a large casserole, sear the marinated meat on both sides till well browned.
16. Remove steaks to a platter.

SERVING
17. Pour the sauce over the steaks and serve.

TIP
If the sauce has a very sharp taste, add a few lumps of sweet butter and blend in with the currant jelly.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Occasion: 
Wedding
Ingredient: 
Venison
Servings: 
12

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