Venison steaks

Yield: 1 Servings

Measure Ingredient
4 \N Venison round steaks, 8 to 9
\N ounce Each, cut 1/2 to 3/4\" thick
2 \N Shallots, chopped
2 \N Carrots, sliced
2 \N Onions, sliced
1 \N Clove garlic, chopped
⅛ teaspoon Thyme
2 \N Bay leaves
⅓ teaspoon Freshly ground pepper
\N small Pinch of ground cloves
2 cups Dry white wine
½ cup Olive oil
1 cup Mild vinegar (3/4 cup cider
\N \N Vinegar mixed with 1/4 cup
\N \N 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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