| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 4 |
|
Venison round steaks, 8 to 9 |
|
oz |
Each, cut 1/2 to 3/4" thick |
| 2 |
|
Shallots, chopped |
| 2 |
|
Carrots, sliced |
| 2 |
|
Onions, sliced |
| 1 |
|
Clove garlic, chopped |
| 1/8 |
ts |
Thyme |
| 2 |
|
Bay leaves |
| 1/3 |
ts |
Freshly ground pepper |
|
sm |
Pinch of ground cloves |
| 2 |
c |
Dry white wine |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Mild vinegar (3/4 cup cider |
|
|
Vinegar mixed with 1/4 cup |
|
|
Water |
INSTRUCTIONS
Place the steaks in an enamel, glass or earthenware bowl. Add the
remaining ingredients & let stand in the refrigerator twenty-four
hours. Turn the meat several times. Remove the steaks & dry,
reserving the marinade. Saute the steaks in shallow, hot fat until
brown on both sides. The steaks should be rare. Serve on a hot
platter with sauce poivrade.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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