Venison steaks with mustard marinade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pink peppercorns |
| 4 | 225 g; (8oz) venison steaks | |
| 8 | Shallots; diced | |
| 2 | tablespoons | Honey; warmed |
| 8 | tablespoons | Double cream |
| 2 | tablespoons | Dijon or English mustard |
| 2 | tablespoons | Dry sherry |
| Salt and freshly milled black pepper | ||
| Virgin olive oil | ||
| Sun blush tomatoes | ||
| Mixed leaf green salad | ||
Directions
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.