Recipes
Sautéed Venison Steaks
Sautéed Venison Steaks
Marinade steaks for at least 6 hours in red wine marinade.
Drain and dry 10-15 minutes. Place in casserole dish, add marinade, 1 glass brandy, 1 cup stock and a thickening roux (1 tbsp flour). Cook about 5 minutes and then serve.
Do not over-cook. Venison is tastiest when slightly underdone.