Name: Pan-Fried Venison Steak with Horseradish-Mustard Sauce
Ingredients: 3 tb All-purpose flour; 1/2 ts Coarse salt; Freshly ground black pepper; 1 lb Venison sirloin steaks; pounded venison; Round steaks or beef flank steak; cut in 1/2" slices; 2 ts Olive oil; 1/2 c Homemade chicken stock; Or reduced-sodium chicken broth; 1 ts Grainy mustard; 1/2 ts Prepared horseradish; 2 tb Sour cream; (regular or reduced-fat); Chopped fresh flat-leaf parsley

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	St. Louis	Post2	3	servings

INGREDIENTS

3	tb	All-purpose flour
1/2	ts	Coarse salt
		Freshly ground black pepper
1	lb	Venison sirloin steaks; pounded venison
		Round steaks or beef flank steak; cut in 1/2" slices
2	ts	Olive oil
1/2	c	Homemade chicken stock
		Or reduced-sodium chicken broth
1	ts	Grainy mustard
1/2	ts	Prepared horseradish
2	tb	Sour cream; (regular or reduced-fat)
		Chopped fresh flat-leaf parsley

INSTRUCTIONS

Combine flour, salt and pepper in a shallow dish. Lightly coat meat in
seasoned flour. Heat oil in a large skillet over medium-high heat. Add the
meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat
to a warm platter; set aside. Add stock to skillet. Stir with a fork to
release the caramelized bits stuck to the bottom of the pan. Turn heat to
low; stir in mustard, horseradish and sour cream. Cook sauce over low heat
until it is hot but not boiling. Pour over meat, sprinkle with chopped
parsley, and serve. Yields 3 to 4 servings.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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