Venison Veronique

Recipe Ingredients

1 lb	454g / 16oz	Venison boneless round, cut 1/2" thick
		= (from the butt area)
2 tablespoons	30ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Dry white wine
1/4 teaspoon	1.3ml	Grated lemon peel
1/4 teaspoon	1.3ml	Crumbled rosemary
1/2 lb	227g / 8oz	Seedless grapes

Recipe Instructions

Cut the venison into 4 serving size pieces. Mix the flour, salt and pepper and gently pound into the venison pieces.

Heat the olive oil in skillet and add the steaks. Brown the meat on both sides, add the wine, sprinkle with the grated lemon peel and rosemary. Cover and simmer slowly for about 15 minutes.

Add the grapes that have been rinsed and separated from their cluster, cover again and continue cooking for another 5 minutes or until tender. Delicious!!!!

This recipe yields ?? servings.

Source:
North American Outdoor Sports at - http://www.northamericanoutdoorsports.com

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