Venison steaks

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

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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