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CATEGORY CUISINE TAG YIELD
Meats French French, German, Mushrooms, Steak, Venison 4 Servings

INGREDIENTS

steaks-
4 Venison steaks cut from loin
Juniper berries, ground
2 t Salt
1/3 c Butter, melted
2 c Wild mushroom game sauce
sauce-
1 oz Dried boletus edulis, cepe
2 c Water
2 oz Fresh onions, chopped
3 T Butter, melted
3 T Flour
1 c Rich meat stock, * see note
1/2 c Dry red wine
Salt and pepper, to taste
6 Juniper berries
crushed fine
2 Allspice berries
crushed fine
1 t Dijon mustard
1/4 t Paprika
2 oz Dill pickles, diced

INSTRUCTIONS

preferably from the game being used, commercial ok    SAUCE  This sauce
is excellent for furred game, especially if the meat has  not been
marinated.  It is very much in the traditional European  Hunter's
Style, which uses juniper berries and pickles. It was  developed
through the sixteenth and seventeenth centuries by cooks  working on
the great landed-gentry estates of France, Poland and  Germany.  Clean
mushrooms thoroughly under brisk running water. Combine the  mushrooms
and about 2 cups of water in a saucepan, and bring to a  boil. Then
reduce the heat, and let simmer for 30 minutes. Remove  reconstituted
mushrooms from broth, and set aside for later addition  to sauce.
Prepare a roux: Saute the onions in the butter until they  are almost
transparent; add the flour, and stir for 1 minute. Add the  simmered
mushroom extract, strained meat stock, and red wine to the  roux
mixture, and stir till blended and slightly thickened. Season  with
salt and pepper. Add juniper berries, allspice, mustard,  paprika,
reconstituted mushrooms, and dill pickles. Simmer for 5  minutes. Add
salt and pepper. The sauce is now ready to use.    STEAKS  Do not
overcook the venison here.  It should be done no more than  medium rare
in the center.  This preparation does not require  marinading, because
the tenderness of the loin meat. Serve with  quick-sauteed potatoes
with dill sauce, and Stag's Leap Cabernet.  Pound the steaks to
1/2-inch thickness.  Sprinkle lightly with the  juniper berries and
salt. Saute the steaks with the butter for about  3 minutes on each
side. The meat should be done no more than medium  rare. Heat the wild
mushroom game sauce, adjust for salt, pour over  the steaks, and serve.
Recipe by: plgold@ix.netcom.com (Pat Gold)  Posted to MM-Recipes Digest
by "Rfm" <Robert-Miles@usa.net> on Aug  30, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 212
Total Fat: 24.1g
Cholesterol: 63.6mg
Sodium: 1312.4mg
Potassium: 65.1mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: <1g
Protein: 1.2g


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