Name: Venison Steaks with Mustard Marinade
Ingredients: 1 tb Pink peppercorns; 4 225 g; (8oz) venison steaks; 8 Shallots; diced; 2 tb Honey; warmed; 8 tb Double cream; 2 tb Dijon or English mustard; 2 tb Dry sherry; Salt and freshly milled black pepper; Virgin olive oil; Sun blush tomatoes; Mixed leaf green salad

CATEGORY	CUISINE	TAG	YIELD
Dairy	English	Food3, Ood9	4	servings

INGREDIENTS

1	tb	Pink peppercorns
4		225 g; (8oz) venison steaks
8		Shallots; diced
2	tb	Honey; warmed
8	tb	Double cream
2	tb	Dijon or English mustard
2	tb	Dry sherry
		Salt and freshly milled black pepper
		Virgin olive oil
		Sun blush tomatoes
		Mixed leaf green salad

INSTRUCTIONS

Mix the peppercorns, shallots, honey, double cream, mustard, sherry and
salt and pepper together in a bowl and thoroughly coat the venison steaks,
and leave them for 2 hours. Place the steaks into a hot frying pan and cook
for 3 minutes either side, adding the mustard marinade.
Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves.
Place the steaks on warm plates, with a little of the mustard sauce, served
with the green leaf salad.
Converted by MC_Buster.
Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat);
1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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