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Ingredients
4 Venison, round steaks - 8-9 oz. ea., cut 1/2 - 3/4 " thick
2 shallots, chopped
2 carrots, sliced
2 onions, sliced
1 clove garlic, chopped
1/8 tsp. thyme
2 bay leaves
1/3 tsp. freshly ground pepper
small pinch of ground cloves
2 cups dry, white wine
1 cup vinegar
1/2 C. Olive Oil
Directions
Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients, and allow to stand 24 hours in refrigerator. Turn the meat several times. Remove the steaks, and dry, reserving the marinade. Sauté the steaks in shallow, hot fat, until brown on both sides. The steaks should be rare. Serve on hot platter with sauce Poivrade.
SAUCE POIVRADE
Yield approx. 1.5 C.
8 peppercorns, crushed
1/2 C. vinegar
2 tbsp. red currant jelly
1 c. brown sauce, or leftover thickened gravy
Mix together peppercorns & vinegar, & simmer, uncovered until reduced to
1/4 Cup. Add brown sauce, and simmer 1/2 hour. Add Jelly. Strain, and serve over Venison Steaks
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