Venison Steak St. Hubert

Yield: 4 servings
1 no 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 peper (I use mixture of white,
black, red, green) small pinch of ground cloves 2 cups dry, white wine 1
cup mild vinegar (3/4 C cider vinegar of 5% acidity, mixed with
1/4 C. water) 1/2 C. Olive Oil
Place the steaks in an enamel, glass or earthenwre bowl. Add the remaining
ingredients, and allow to stand 24 hours in refrig. Turn the meat several
times. Remove the steaks, and dry, reserving the marinade.
Saute the steaks in shallow, hot fat, until brown on both sides. The steaks
should be rare. Serve on hot platter with sauce Poivrade (recipe to
follow) 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
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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