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Venison Madeira




Source of Recipe


VV Daily Press


Recipe Introduction


Norma Robertson, Lewistown, Mont.


List of Ingredients




For the venison:
2 to 2-1⁄2 lbs. tender steaks cut 1-1⁄2 inches think
2 tablespoons butter
2 tablespoons cooking oil

For flouring:
2 tablespoons flour
1 teaspoon salt
1⁄4 teaspoon ground dry ginger
1⁄4 teaspoon dried thyme
1⁄4 teaspoon fresh-ground black pepper

For the sauce:
1⁄4 cup Madeira wine
1⁄2 cup red currant jelly



Recipe



� Mix the dry ingredients, making a seasoned flour. Press it into the steaks by pounding them lightly with a meat hammer. Have the fat sizzling at a medium-high setting on your range.

� Sear the first side of the meat until crusty-brown (takes just two or three minutes). Flip the steaks and cook the other side in the same way. (If you�re doing it right, the meat browns on both sides while the middle is still rare. If steaks stay gray on the outside, you may have put them in before the fat was hot enough. Or, you may have crowded too many steaks into a small pan, which steams the meat instead of searing it.)

� Transfer 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 serve with baked or boiled potatoes

� Note: You must work fast, since venison loses flavor as it cools. Also, this dish is rather low in fat in spite of the butter and oil. Be aware that venison is very lean and tastes better with a little added fat.