Venison Steak St. Hubert

Recipe Ingredients

4		Venison round steaks - (8 to 9 oz ea) - cut 1/2" to 3/4"
		Thick
2		Shallots - chopped
2		Carrots - sliced
2		Onions - sliced
1		Garlic clove - chopped
1/8 teaspoon	0.6ml	Thyme
2		Bay leaves
1/3 teaspoon	1.7ml	Freshly-ground black pepper
1		Ground cloves
2 cups	474ml	Dry white wine
1 cup	237ml	Mild vinegar
		(3/4 cup cider vinegar of 5% acidity
		Mixed with 1/4 cup water)
1/2 cup	118ml	Olive oil
		Sauce Poivrade
8		Peppercorns - crushed
1/2 cup	118ml	Vinegar
1 cup	237ml	Brown sauce or left-over thickened gravy
2 tablespoons	30ml	Red currant jelly

Recipe Instructions

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.

For the Sauce Poivrade, 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.

This recipe yields 4 servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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