Title: Rehbraten
Categories: Game Entree Sauce
Yield: 6 Servings

4		Venison steaks (up to 5) -1/2" to 1" thick
1		Box pickling spices
8	oz	Bottle Italian dressing
1	c	Tart red wine (to 2 cups)
		Meat tenderizer
		Flour
		Margarine
		Misc. vegetables (opt'l.)

Trim all cartilage from steaks (shoulder, round or rump roasts may be used); cut steaks into "teriyaki" strips.

Make a marinade of the pickling spices, Italian dressing and red wine. Lay venison strips in a flat shallow dish with enough marinade to cover the meat. Cover the dish with plastic wrap or aluminum foil and place in the refrigerator. The marinating process must be at cold temperature and the meat must be completely covered with the marinade at all times.

After 3 or 4 days, take the meat out of the marinade, drain well, and wipe with paper towel. Sprinkle both sides with a meat tenderizer. Flour the meat on both sides and brown in margarine in an iron skillet or Dutch oven.

Strain the marinade into a shallow baking dish. Add to meat and, when it is simmering briskly, cover and continue cooking until meat is tender, about 3 hours. Peek at it occasionally and if the gravy cooks down, add more wine so that the meat is completely covered at all times.

Onions, small potatoes, scallions, carrots and celery sticks may be added if desired. These vegetables add a special zest to the other vegetable you will have with the meal.

Yield: 6 to 8 servings.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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