Title: Sauteed Venison Steaks
Categories: Venison Game Steak
Yield: 6 Servings

2 1/2	lb	Boneless Venison Loin Steak
		Cut in 6 pcs.
1/3	c	Olive Oil
4		Cloves Garlic -- slightly
		Crushed
		Salt And Freshly Ground
		Black Pepper
2	lb	Ripe Tomatoes -- seeded and
		Chopped
1	tb	Fresh Oregano Leaves -- or
		To taste
1	pn	Red Pepper Flakes
1/2	c	Dry White Wine
1/4	c	Black Olives -- pitted and
		Chopped

Gently pound and flatten venison steaks with a meat hammer or the back of a small skillet until they are about 1/3-inch thick. Heat the oil in a large heavy saute pan and quickly brown the garlic cloves and then discard them. Very quickly brown the meat on both sides in the same oil. Season well with salt and pepper. Remove and keep warm. Add the tomatoes to the pan with the oregano, red pepper and wine and season well with salt and pepper. Cook quickly until the tomatoes are soft but reduced to a pulp. Stir in the olives and serve immediately over the steaks.

Yield: 6 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : JOHN ASH SHOW #JA9762

From: Bill Spalding Date: 10 Mar 97 Mastercook Recipes (Mailing List) Ä

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