• Prep Time:
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  • Serves: 1 Servings

Venison Steaks

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 Venison round steaks, 8 to 9
  • oz Each, cut 1/2 to 3/4" thick
  • 2 Shallots, chopped
  • 2 Carrots, sliced
  • 2 Onions, sliced
  • 1 Clove garlic, chopped
  • 1/8 ts Thyme
  • 2 Bay leaves
  • 1/3 ts Freshly ground pepper
  • sm Pinch of ground cloves
  • 2 c Dry white wine
  • 1/2 c Olive oil
  • 1 c Mild vinegar (3/4 cup cider
  • Vinegar mixed with 1/4 cup
  • Water

 Directions

Place the steaks in an enamel, glass or earthenware bowl. Add the
remaining ingredients & let stand in the refrigerator twenty-four
hours. Turn the meat several times. Remove the steaks & 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.

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