Variety Meats: Venison 22 by Recipe Cottage

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	Venison 22

		Venison Steak Serves 4 4 venison round steaks, 8 to 9 ounces each, cut 1/2 to 3/4 inch thick 2 shallots, chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 teaspoon thyme 2 bay leaves 1/3 teaspoon freshly ground pepper Small pinch of ground cloves 2 cups dry white wine 1 cup vinegar 1/2 cup olive oil Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients and let stand in the refrigerator twenty-four hours. Turn the meat several times. Remove the steaks and 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. Sauce Poivrade 8 peppercorns, crushed 1/2 cup vinegar 1 cup brown sauce or left-over thickened gravy 2 tablespoon red currant jelly Mix together peppercorns and vinegar and simmer, uncovered, until reduced to one-quarter cup. Add brown sauce and simmer one-half hour. Add jelly. Strain. Serve with venison or grilled chops.