From mbenven@ibm.net Fri Nov 27 12:38:00 1998 Date: 19 Nov 1998 19:52:37 -0700 From: Mary Anne Benvenutti Newsgroups: rec.food.recipes Subject: Venison Steaks with Madeira Sauce Followup-To: rec.food.cooking Here's an outstanding recipe for venison steaks. Got the recipe from Field and Stream years ago and it is a winner! Venison Steaks with Madeira Sauce For the venison: 2 - 2 1/2 lbs. tender steaks 2 Tbsp butter 2 Tbsp cooking oil For the flouring: 2 Tbsp flour 1 tsp. salt 1/4 tsp. ground dry ginger 1/4 tsp. dried thyme 1/4 tsp. fresh ground black pepper For the sauce: 1/4 cup Madeira wing 1/2 cup red currant jelly Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzling at a medium-high setting on you r range. Sear the first side of the meat until crusty brown, 2 - 3 minutes. Flip and cook the second side the same way. Transfer the steaks to a warm platter. Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into a small sauce dish and pass with the steaks. (I've also cheated and used the Knorr Hunter sauce mix to serve along side instead of the other sauce when I'm out of Madeira or red currant jelly.) Enjoy!! Mary Anne Benvenutti ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.