CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Fruits | Fruits, Game, Sauces, Steak, Venison | 3 | Servings |
INGREDIENTS
1 1/2 | lb | Venison steak, 1/2" thick |
3 | T | Butter |
1/2 | c | Dry red wine |
1 | T | Chopped parsley |
1 | T | Chopped chives |
1 | T | Quince or currant jelly |
1/8 | t | Nutmeg |
Salt and pepper |
INSTRUCTIONS
Fry steaks in butter, place on a warm platter, sprinkle lightly with salt and pepper. Add other ingredients to drippings, Bring to a boil, spoon over steaks. It's quick and easy. Enjoy. David Allan DTurkee@aol.com rec.hunting Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 5.5mg
Potassium: 29.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g