Venison Steaks with Wine Sauce

  • 2 pounds tender venison steaks
  • 1/2 cup butter
  • 1/2 cup dry red wine
  • 1/2 cup sliced mushrooms
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon onion, minced
  • 2 tablespoons red currant or tart plum jelly
  • salt and pepper to taste

 Use loin or tenderloin cuts, or tenderize leg steaks. Cut the steaks 1/2 inch thick. Melt the butter in a skillet and fry the steaks for 3 minutes on each side. Drain the steaks on a heated platter and sprinkle with salt and freshly ground black pepper. Saute the mushrooms and onions for a few minutes. Add the wine, parsley, and jelly. Heat for a few minutes, then pour the sauce over the steaks. Serve hot.

Excerpt from:

The Everything Wild Game Cookbook

Quality Venison Cookbook: Collection of over 300 venison recipes.

Author: Steve and Gale Loder


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