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Print this Recipe    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.

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