| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Venison | 1 | Servings | ||
INGREDIENTS
| 2 | T | Butter, or margarine |
| 1/2 | c | White wine, dry |
| 1/4 | t | Garlic powder |
| 1 | T | Worcestershire Sauce |
| 1 | t | Paprika |
| 1/2 | t | Mustard Powder |
| 2 | Tabasco Sauce | |
| 1 | t | Lemon Juice, Fresh |
| 1/2 | t | Salt |
| 1/4 | t | Pepper, Black fresh ground |
| 2 1/2 | lb | Venison steaks |
INSTRUCTIONS
Melt butter in saucepan over low heat; stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously. Recipe By : Wild Game & Fish Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 19:16:41 -0500 From: Randee Fried <Noellekk@AOL.COM>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 3.4mg
Sodium: 1515.9mg
Potassium: 300.1mg
Carbohydrates: 9.1g
Fiber: 1g
Sugar: 3.2g
Protein: <1g