| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless Venison Loin Steak, cut in 6 pcs. |
| 1/3 |
c |
Olive Oil |
| 4 |
|
Cloves Garlic, slightly crushed |
|
|
Salt And Freshly Ground Black Pepper |
| 2 |
lb |
Ripe Tomatoes, seeded and chopped |
| 1 |
tb |
Fresh Oregano Leaves, or to taste |
| 1 |
pn |
Red Pepper Flakes |
| 1/2 |
c |
Dry White Wine |
| 1/4 |
c |
Black Olives, pitted and chopped |
INSTRUCTIONS
Gently pound and flatten venison steaks with a meat hammer or the back of a
small skillet until they are about 1/3-inch thick. Heat the oil in a large
heavy saute pan and quickly brown the garlic cloves and then discard them.
Very quickly brown the meat on both sides in the same oil. Season well with
salt and pepper. Remove and keep warm. Add the tomatoes to the pan with the
oregano, red pepper and wine and season well with salt and pepper. Cook
quickly until the tomatoes are soft but reduced to a pulp. Stir in the
olives and serve immediately over the steaks.
Yield: 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Be sure to use tender steaks cut from the loin or leg for this
recipe. Be careful not to overcook. Meat should be rare to medium rare at
most or else it will be tough and dry. The key to this dish is the use of
fresh herbs.
Recipe by: JOHN ASH SHOW #JA9762
Posted to MC-Recipe Digest V1 #508 by Bill Spalding <billspa@icanect.net>
on Mar 10, 1997.
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