| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Mushrooms, Steak, French, German, Venison |
4 |
Servings |
INGREDIENTS
|
|
—–steaks—– |
| 4 |
|
Venison steaks cut from loin |
|
|
Juniper berries; ground |
| 2 |
ts |
Salt |
| 1/3 |
c |
Butter; melted |
| 2 |
c |
Wild mushroom game sauce —sauce—– |
| 1 |
oz |
Dried boletus edulis (cepe) |
| 2 |
c |
Water |
| 2 |
oz |
Fresh onions; chopped |
| 3 |
tb |
Butter; melted |
| 3 |
tb |
Flour |
| 1 |
c |
Rich meat stock; * see note |
| 1/2 |
c |
Dry red wine |
|
|
Salt and pepper; to taste |
| 6 |
|
Juniper berries; crushed fine |
| 2 |
|
Allspice berries; crushed fine |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Paprika |
| 2 |
oz |
Dill pickles; diced |
INSTRUCTIONS
* preferably from the game being used, commercial ok
SAUCE:
This sauce is excellent for furred game, especially if the meat has not
been marinated. It is very much in the traditional European Hunter's
Style, which uses juniper berries and pickles. It was developed through the
sixteenth and seventeenth centuries by cooks working on the great
landed-gentry estates of France, Poland and Germany.
1. Clean mushrooms thoroughly under brisk running water.
2. Combine the mushrooms and about 2 cups of water in a saucepan, and
bring to a boil. Then reduce the heat, and let simmer for 30 minutes.
Remove reconstituted mushrooms from broth, and set aside for later addition
to sauce.
3. Prepare a roux: Saute the onions in the butter until they are almost
transparent; add the flour, and stir for 1 minute.
4. Add the simmered mushroom extract, strained meat stock, and red wine to
the roux mixture, and stir till blended and slightly thickened. Season with
salt and pepper.
5. Add juniper berries, allspice, mustard, paprika, reconstituted
mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper.
The sauce is now ready to use.
STEAKS:
Do not overcook the venison here. It should be done no more than medium
rare in the center. This preparation does not require marinading, because
the tenderness of the loin meat. Serve with quick-sauteed potatoes with
dill sauce, and Stag's Leap Cabernet.
1. Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the
juniper berries and salt.
2. Saute the steaks with the butter for about 3 minutes on each side. The
meat should be done no more than medium rare.
3. Heat the wild mushroom game sauce, adjust for salt, pour over the
steaks, and serve.
Recipe by: plgold@ix.netcom.com (Pat Gold)
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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