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Kenya: Safari Steak for the Hunter




Source of Recipe


unknown


Recipe Introduction


This is a recipe used by hunters on safari in preparing zebra, eland, antelope, or other game. The technique is good and gives us a new way to prepare our favorite food-beef steak.

Buy 4 Ibs. STEAK (fillet, rump, or sirloin) cut into 1/2-lb. steaks each 1/2 inch thick and dry each steak completely with paper towels.
In an electric skillet or 10- to 12-inch skillet:
Heat: 2 Tbs. OIL and
2 oz. BUTTER, to the smoking point.
Fry steaks in pan a few at a time according to size of skillet for about 3 minutes on each side, adding fat as required.
Season each steak with salt and coarse-ground pepper and set aside in a warmer.
Lower heat and add: 1 cup DRY RED WINE
1 cup SWEET (dessert) WINE.
Stir with the meat residues in the pan.
Add 2 cloves GARLIC, finely minced.
Cook for 2 minutes.
Add: 4 Tbs. TOMATO PASTE thinned with
4 Tbs. WATER.
Cook until sauce is quite thick.
In a 2-quart saucepan:
Combine: 3 cups MASHED POTATOES and
2 cups MASHED YAMS or SWEET POTATOES and beat thoroughly.
Correct the Seasoning
Spread a bed of potatoes on a large platter.
Arrange the steaks on the potatoes.
Pour the sauce over the steaks.
Sprinkle with CHOPPED PARSLEY.