INGREDIENTS

INSTRUCTIONS

Tbsp olive oil 1 1/4 lbs. bottom round steak, beef or venison,  trimmed
of fat & membrane 1/2 Cu Brandy 2 Cu defatted beef stock 2  Tbsp.
coarse-grained mustard 2 Tbsp Provence-style or Dijon mustard 4
Shallots, peeled and thinly sliced 4 Sun dried tomatoes (not oil
packed) cut into slivers 3 large cloves of garlic, peeled and thinly
sliced 6 juniper berries 1 bay leaf  Preheat oven to 325 degrees F.  In
a Dutch oven or deep skillet, heat  oil over medium heat.  Add meat and
brown on all sides. Transfer to a  plate lined with paper towels and
drain off all the fat in the pan.  Return the pan to the heat and
immediately add brandy, stirring to  scrape up any browned bits in the
bottom. Cook until the brandy is  reduced to a syrupy glaze. Stir in
stock, mustards, shallots,  sun-dried tomatoes, garlic, juniper berries
and bay leaf and bring to  a boil. Return the meat to the pan, cover
tightly and pace in the  oven. Bake, turning the meat every 30 minutes,
for 1 1/2 to 2 hours,  or until very tender. Remove bay leaf and season
the sauce with  pepper.  Cut the meat into thin slices, arrange on
platter and spoon  the sauce over. From February 1993 Eating Well
Magazine, page 74.  Being out of beef stock, we used 1 1/2 cu chicken
stock and 1/2 cu  red wine.  Delicious.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You can fool yourself. You can never fool God”