New South Venison Steak
Yield
4 servingsPrep
20 minCook
90 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | tablespoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | dash |
thyme
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | dash |
cloves
ground |
*
|
| 1 | pound |
venison steaks
(cut from venison rump) |
* |
| 2 | tablespoons |
beef suet
melted |
* |
| 3 | large |
onions
thinly sliced |
|
| 2 | cups |
tomatoes
peeled, quartered |
|
| 1 ½ | tablespoons |
worcestershire sauce
|
|
| 4 |
red hot pepper sauce
|
*
|
|
| 1 ½ | cups |
burgundy wine
|
* |
| 1 | whole |
cloves, ground
|
*
|
| ½ | small |
garlic cloves
|
*
|
| 1 | x |
bouquet garni
|
*
|
| 1 | cup |
mushrooms
sauteed, caps |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 11 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | dash |
thyme
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | dash |
cloves
ground |
*
|
| 453.6 | g |
venison steaks
(cut from venison rump) |
* |
| 3E+1 | ml |
beef suet
melted |
* |
| 3 | large |
onions
thinly sliced |
|
| 473 | ml |
tomatoes
peeled, quartered |
|
| 23 | ml |
worcestershire sauce
|
|
| 4 |
red hot pepper sauce
|
*
|
|
| 355 | ml |
burgundy wine
|
* |
| 1 | whole |
cloves, ground
|
*
|
| 0.5 | small |
garlic cloves
|
*
|
| 1 | x |
bouquet garni
|
*
|
| 237 | ml |
mushrooms
sauteed, caps |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Sift flour with salt, a few grains of cayenne, thyme, nutmeg and cloves.
Vigorously pound this seasoned flour into venison steak.
Cut the steak into 1 inch cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot.
When meat and onions are well browned, add tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni.
Cover pot closely, set in moderate oven, and cook 1½ hours or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat.
Stir in sautéed mushroom caps and serve with wild rice and red currant jelly.
