venison steaks
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Venison round steaks, 8 to 9 |
| ounce | Each, cut 1/2 to 3/4" thick |
| 2 | Shallots, chopped |
| 2 | Carrots, sliced |
| 2 | Onions, sliced |
| 1 | Clove garlic, chopped |
| ⅛ teaspoon | Thyme |
| 2 | Bay leaves |
| ⅓ teaspoon | Freshly ground pepper |
| small | Pinch of ground cloves |
| 2 cups | Dry white wine |
| ½ cup | Olive oil |
| 1 cup | Mild vinegar (3/4 cup cider |
| Vinegar mixed with 1/4 cup | |
| Water |
Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients & let stand in the refrigerator twenty-four hours. Turn the meat several times. Remove the steaks & dry, reserving the marinade. Saute the steaks in shallow, hot fat until brown on both sides. The steaks should be rare. Serve on a hot platter with sauce poivrade.
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