Venison steaks with mustard marinade

Yield: 4 servings

Measure Ingredient
1 tablespoon Pink peppercorns
4 \N 225 g; (8oz) venison steaks
8 \N Shallots; diced
2 tablespoons Honey; warmed
8 tablespoons Double cream
2 tablespoons Dijon or English mustard
2 tablespoons Dry sherry
\N \N Salt and freshly milled black pepper
\N \N Virgin olive oil
\N \N Sun blush tomatoes
\N \N Mixed leaf green salad

Mix the peppercorns, shallots, honey, double cream, mustard, sherry and salt and pepper together in a bowl and thoroughly coat the venison steaks, and leave them for 2 hours. Place the steaks into a hot frying pan and cook for 3 minutes either side, adding the mustard marinade.

Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves.

Place the steaks on warm plates, with a little of the mustard sauce, served with the green leaf salad.

Converted by MC_Buster.

Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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