Broiled Venison Steaks Recipe
Ingredients
| Oil | 5 Tablespoon | |
| Dried sage | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Paprika pepper | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 4 thin venison steaks | ||
| Butter | 1/2 Cup (16 tbs) | |
| Parsley | 3 Tablespoon, chopped | |
| Juice of 1/2 lemon | ||
| Pear | 4 , canned | |
| Cranberry sauce | 4 Tablespoon | |
| Walnut halves | 4 | |
Directions
Mix the oil, sage, pepper, paprika and salt together.
Pound the steaks and brush on both sides with the oil mixture; leave to marinate for 10-15 minutes.
Soften the butter and mix with the chopped parsley and lemon juice.
Form into a square and chill in the refrigerator.
Broil the venison steaks for 5 minutes on each side.
Place on a serving dish.
Serve garnished with a pat of herb butter and a pear half filled with cranberry sauce.
Top with a walnut half.
Serve with duchesse potatoes.
Pound the steaks and brush on both sides with the oil mixture; leave to marinate for 10-15 minutes.
Soften the butter and mix with the chopped parsley and lemon juice.
Form into a square and chill in the refrigerator.
Broil the venison steaks for 5 minutes on each side.
Place on a serving dish.
Serve garnished with a pat of herb butter and a pear half filled with cranberry sauce.
Top with a walnut half.
Serve with duchesse potatoes.
Chef
