Ingredients
- MARINADE
- (for 5 lbs. of meat)
- 1 cup each of water and dry red wine
- 6 or 8 black peppercorns
- 1 bay leaf
- 8 to 10 whole cloves
- 1 sliced onions
- 1 small sprig rosemary
- VENISON STEAKS
- 1/2 inch young venison steaks
- Garlic
- 1 tablespoon butter
- 2 tablespoons cooking oil
Directions
MARINADE:
Combine ingredients. Place the meat in the marinade, covered and refrigerated, from 1 to 3 days. Turn from time to time.
VENISON STEAKS:
Before frying, rub with garlic. To keep them crisp and brown on the outside, rare and juicy within, saute them in butter and cooking oil. Cook 5 to 6 minutes per side.
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Submitted 6/13/05.
Source: My Files
Submitted By: Rick Smmith
rick@epicurean.com
Venison Steaks And Marinade