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Venison Steak St. Hubert



Categories: game, camping
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 gravy
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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