Braised Venison Steaks Recipe
Ingredients
| Garlic salt | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Red wine | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Oil | 1/2 Cup (16 tbs) | |
| 4 young venison steaks | ||
| Onions | 2 | |
| Fennel bulb | 1 | |
| Pepper red | 1 | |
| Sauerkraut | 1 Can (10oz) | |
| Sour cream | 2/3 Cup (16 tbs) | |
| Paprika pepper | 1 Tablespoon | |
Directions
Mix together the garlic salt, salt, pepper, mustard, wine and sugar with 3 tablespoons of the oil and use to marinate the steaks for about 30 minutes.
Slice the onions and fennel; seed and slice the pepper.
Heat the rest of the oil in a flameproof casserole and brown the drained steaks.
Remove.
Stir in the onions, fennel, peppers and sauerkraut and fry for 3-4 minutes.
Replace the venison.
Add the sour cream, paprika and the marinade, lower the heat and simmer for 30 minutes.
Serve from the casserole dish.
Slice the onions and fennel; seed and slice the pepper.
Heat the rest of the oil in a flameproof casserole and brown the drained steaks.
Remove.
Stir in the onions, fennel, peppers and sauerkraut and fry for 3-4 minutes.
Replace the venison.
Add the sour cream, paprika and the marinade, lower the heat and simmer for 30 minutes.
Serve from the casserole dish.
Chef
