INGREDIENTS

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.

A Message from our Provider:

“Jesus holds the secret of answered prayer”

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