Title: Venison Steaks & Chops
Categories: Alcohol Meat Game Fruit Steak
Yield: 1 Servings

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Steaks and chops can be cut from the leg or loin. The fillet steaks from young deer are delicious and tender and, we find, do not really need to be marinated before cooking. We prefer to quick fry them, rather than grill (broil), as this is more controllable and keeps them very moist. Have fillet steaks, or medallions cut about 2 cm/3/4 inch thick. Heat a very heavy frying pan over a high heat until almost red hot, then quickly add a mixture of butter and oil, allowing 7.5 ml/1/2 tbsp each for every two steaks. If they are large steaks or chops add more butter and oil, but not too much. Put the steaks in the pan. They will sear fast. Using a palette knife, not a fork, turn them over to brown the other sides. Then turn the heat down to medium and cook for a further 3-4 minutes on each side. Always undercook venison- serve a little pink. Remove the steaks to a hot dish and keep very hot while you add one of the mixtures below to the pan to make a sauce for the steaks. 1) 3 crushed juniper berries, 1 wineglass of red wine, and salt and pepper to taste: boil, then simmer for a few minutes, working all the residue from the steaks into the sauce. 2) A handful of seeded grapes, cut in half, 15 ml/1 tbsp of brandy, 1 wineglass of red wine, and salt and pepper to taste: boil and simmer, working in the residue. 3) 15 ml/1 tbsp of Dijon mustard, 1/2 wineglass of red wine, and salt and pepper to taste: boil and simmer, working in the residue, then add a little single (light) cream. 4) 3-4 spring onions (scallions), cut finely and cooked for a few seconds in a little butter in the pan, add 1 wineglass of dry white wine added and simmer, then stir in a little single (light) cream with salt and pepper to taste. Cook large steaks or chops in the same way, but add 2 wineglasses of red wine, and salt and pepper to taste after the steaks have been seared. Simmer for 15-20 minutes, according to the size and taste.

Submitted By SALLIE KREBS> On 12-21-94 (2156)

previous

next