Yield: 4 servings
|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.