Sauteed Venison Steaks Recipe
Ingredients
| 4 venison steaks, f inch (2 cm) thick | ||
| Black pepper salt | 1 To taste | |
| Onion | 1 , sliced | |
| Rind and juice of 1/2 lemon | ||
| Juniper berries | 8 , crushed | |
| Dried thyme | 1/2 Teaspoon | |
| Vermouth | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Red currant jelly | 2 Tablespoon | |
| Lemon | 1 , sliced | |
| Watercress | ||
Directions
Season the steaks well on both sides and put them into a dish.
Mix together the onion, the lemon rind and juice, the juniper berries, thyme, vermouth and oil.
Rub this into the steaks, cover the dish and refrigerate for at least 1 day.
Drain the meat and dry on paper towels.
Reserve the marinade.
Heat the butter in a heavy frying pan.
Fry the venison over low heat for about 10 to 12 minutes on each side.
Cover the pan and cook for 20 minutes more, turning once.
Transfer the steaks to a warm serving dish and keep hot.
Strain the marinade into the pan, add the red currant jelly and bring to a boil, stirring.
Adjust the seasoning and pour the sauce over the steaks.
Garnish with the lemon and watercress.
Mix together the onion, the lemon rind and juice, the juniper berries, thyme, vermouth and oil.
Rub this into the steaks, cover the dish and refrigerate for at least 1 day.
Drain the meat and dry on paper towels.
Reserve the marinade.
Heat the butter in a heavy frying pan.
Fry the venison over low heat for about 10 to 12 minutes on each side.
Cover the pan and cook for 20 minutes more, turning once.
Transfer the steaks to a warm serving dish and keep hot.
Strain the marinade into the pan, add the red currant jelly and bring to a boil, stirring.
Adjust the seasoning and pour the sauce over the steaks.
Garnish with the lemon and watercress.
Chef
