Pan-fried Venison Steak With Horseradish-mustard Sauce

A. Scriptures about God’s effecting conception: Gen. 29:31 – “the Lord opened her (Leah’s) womb” Gen. 30:22 – “God opened her (Rachel's) womb” Judges 13:3-5 – “committed to God from the womb” Ruth 4:13 – “the Lord gave her conception” Luke 1:15 – “filled with Holy Spirit while yet in his mother's womb” B. Scriptures about God's involvement in forming unborn: Job 10:8-12 – “God knit me together with bones and sinews and granted me life” Psalm 127:3 – “the fruit of the womb is a reward” Psalm 139:13-16 – “God weaved me in my mother's womb” Eccl. 11:5 – “bones are formed in the womb of the pregnant woman” Isa. 49:1,5 – “the Lord called Me from the womb...formed Me from the womb” Jere. 1:5 – “before I formed you in the womb I knew you; before you were born I consecrated you” Luke 1:15 – “filled with Holy Spirit while yet in his mother’s womb” Luke 1:39-44 – “the baby leaped in my womb for joy” Gal. 1:15 – “set me apart from my mother's womb, and called me through grace” C. Scriptures to consider about alleged “sacredness” or “sanctity” of human life: Gen. 1:26,27 – “God said, ‘Let us make man in our image’” Psalm 8:3-8 – “God made man a little lower than God” D. Scriptures to consider if abortion is murder: Gen. 9:6 – “whoever sheds man’s blood, by man shall his blood be shed” Exod. 20:13 – “you shall not murder” Exod. 23:7 – “do not kill the innocent or the righteous” Prov. 6:17 – “God hates hands that kill innocent blood” Amos 1:13,14 – “God punished those who ripped open the pregnant women of Gilead” I Peter 4:15 – “do not let any of you suffer as a murderer”

James Fowler

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

INGREDIENTS

3	T	All-purpose flour
1/2	t	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	t	Olive oil
1/2	c	Homemade chicken stock
		Or reduced-sodium chicken
		broth
1	t	Grainy mustard
1/2	t	Prepared horseradish
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 119 Calories From Fat: 57 Total Fat: 6.4g Cholesterol: 4.6mg Sodium: 1255mg Potassium: 274.9mg Carbohydrates: 7.8g Fiber: <1g Sugar: 1.4g Protein: 6.8g