Pan-Fried Venison Steak With Horseradish-Mustard Sauce

Recipe Ingredients

3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Coarse salt
		Freshly ground black pepper
1 lb	454g / 16oz	Venison sirloin steaks, pounded venison
		Round steaks or beef flank steak - cut in 1/2" slices
2 teaspoons	10ml	Olive oil
1/2 cup	118ml	Homemade chicken stock
		Or reduced-sodium chicken broth
1 teaspoon	5ml	Grainy mustard
1/2 teaspoon	2.5ml	Prepared horseradish
2 tablespoons	30ml	Sour cream (regular or reduced-fat)
		Chopped fresh flat-leaf parsley

Recipe Instructions

Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour.

Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside.

Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve.

Yields 3 to 4 servings.

Source:
St. Louis Post-Dispatch - 12-07-1998

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