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.

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