Spiced Venison Steaks With Red-cabbage Confit And Red-win

It is significant that we are described as being slightly lower than the angels rather than being slightly higher than the beasts. Our place and privilege is to be a mediating figure, but to be one who looks up rather than down. When we sever the tie that binds us to God and try to cast off God's rule, we do not rise up to take God's place, as we desire to do, but rather sink to a more bestial level. In fact, we come to think of ourselves as beasts ('the naked ape') or, even worse, as machines.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Vegetables		October 199	1	Servings

INGREDIENTS

		A, 3 1/2- to 4-pound
		boneless loin of
		venison* trimmed
		and cut crosswise
		into eight4- to
		6-ounce steaks
		reserving any
		remaining for
		another use
2	T	Black peppercorns
2	T	Szechwan peppercorns
		available at
		Oriental markets
		specialty
		foodsshops and
		some supermarkets
2	T	Dried allspice berries
1		Stick plus 3 tablespoons
		unsalted butter softened
		1/2 cup
3	T	Vegetable oil
1/2	c	Minced white part of
		scallion plus 1/3
		cup thinly sliced
		scallion
		green
1	c	Dry red wine
		Red-cabbage confit as an
		accompaniment

INSTRUCTIONS

available at many butcher shops, specialty foods shops, and some
supermarkets.  Flatten each steak to a 3/4-inch thickness between 2
pieces of plastic  wrap. In a heavy-duty sealable plastic bag or
between 2 sheets of wax  paper crush the peppercorns and the allspice
berries coarse with the  bottom of a heavy skillet. Press the
peppercorn mixture into both  sides of the steaks and chill the steaks,
covered with plastic wrap,  for at least 2 hours or overnight.  In each
of 2 heavy skillets heat 1/2 tablespoon of the butter and 1  1/2
tablespoons of the oil over moderately high heat until the foam
subsides and in the fat saute the steaks, seasoned with salt, for 3  to
4 minutes on each side, or until they are just springy to the  touch
for rare meat. Transfer the steaks with a slotted spatula to a  platter
and keep them warm, covered loosely. Pour off the fat  remaining in the
skillets, to each skillet add 1 tablespoon of the  remaining butter and
half the minced white scallion, and cook the  scallion over moderate
heat, stirring, until it is softened. Deglaze  each skillet with 1/2
cup of the wine, scrapping up any brown bits  clinging to the skillet,
and pour the wine mixture form one skillet  into the other. Boil the
wine mixture until it is reduced to a glaze,  remove the skillet from
the heat, and whisk in the remaining 8  tablespoons butter, 1
tablespoon at a time, adding each new piece  just before the previous
one has melted completely. Whisk in the  scallion green and sal t and
black pepper to taste. Divide the  red-cabbage confit among 8 dinner
plates, arrange a venison steak  over each serving, and spoon some of
the sauce over each steak.  Serves 8.  Gourmet October 1990  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2017 Calories From Fat: 1308 Total Fat: 148.3g Cholesterol: 489.5mg Sodium: 253.2mg Potassium: 2417.5mg Carbohydrates: 66.9g Fiber: 10.4g Sugar: 1.8g Protein: 96.2g