| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Food3, Ood9 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Pink peppercorns |
| 4 |
|
225 g; (8oz) venison steaks |
| 8 |
|
Shallots; diced |
| 2 |
tb |
Honey; warmed |
| 8 |
tb |
Double cream |
| 2 |
tb |
Dijon or English mustard |
| 2 |
tb |
Dry sherry |
|
|
Salt and freshly milled black pepper |
|
|
Virgin olive oil |
|
|
Sun blush tomatoes |
|
|
Mixed leaf green salad |
INSTRUCTIONS
Mix the peppercorns, shallots, honey, double cream, mustard, sherry and
salt and pepper together in a bowl and thoroughly coat the venison steaks,
and leave them for 2 hours. Place the steaks into a hot frying pan and cook
for 3 minutes either side, adding the mustard marinade.
Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves.
Place the steaks on warm plates, with a little of the mustard sauce, served
with the green leaf salad.
Converted by MC_Buster.
Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat);
1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”