Post by Jay on Mar 12, 2004 20:30:26 GMT -6
Venison Steaks
4 (8 oz.) venison steaks, aged and well-trimmed
1/2 onion, peeled and very thinly sliced
1 cup sweet red vermouth
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
The night before cooking, mix together the vinegar, vermouth, onion
and 1 Tablespoon oil in a bowl. Sprinkle the steaks with the fresh
pepper and set them in the marinade, turning to moisten all sides.
Cover and refrigerate overnight or at least 12 hours, turning several
times.
To cook, drain the steaks and pat dry with paper towels. Season with
salt and fry in a hot skillet with the remaining tablespoon of oil as
needed. Cook the venison steaks no more than rare or medium rare to
conserve juiciness and flavor. Remove to a hot platter and quickly
sizzle the butter to golden brown; pour over steaks and serve.
Jay
4 (8 oz.) venison steaks, aged and well-trimmed
1/2 onion, peeled and very thinly sliced
1 cup sweet red vermouth
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
The night before cooking, mix together the vinegar, vermouth, onion
and 1 Tablespoon oil in a bowl. Sprinkle the steaks with the fresh
pepper and set them in the marinade, turning to moisten all sides.
Cover and refrigerate overnight or at least 12 hours, turning several
times.
To cook, drain the steaks and pat dry with paper towels. Season with
salt and fry in a hot skillet with the remaining tablespoon of oil as
needed. Cook the venison steaks no more than rare or medium rare to
conserve juiciness and flavor. Remove to a hot platter and quickly
sizzle the butter to golden brown; pour over steaks and serve.
Jay