Pan-Fried Venison Steaks with Winter Vegetables

Name: Pan-Fried Venison Steaks with Winter Vegetables
Yield: 4 portions
Ingredients: 1 cup julienned carrots; 1 cup julienned rutabaga; 2 bay leaves; 1 teaspoon freshly ground black pepper; ½ cup white wine vinegar; 6 juniper berries; 4 venison steaks (about 2 pounds total); 1 cup olive oil; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ½ cup crème fraîche or heavy or whipping cream; ½ cup crème fraîche or heavy or whipping cream; ½ cup crème fraîche or heavy or whipping cream; ⅓ cup mustard, preferably half Dijon and half whole-grain; ⅓ cup vermouth or dry white wine; ⅓ cup vermouth or dry white wine; 1 cup julienned yams

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Venison steaks are often given to friends by avid hunters. Do them proud by serving them with a julienne of rutabaga, carrots, and yams topped off with a creamy mustard sauce. A California Cabernet Sauvignon would be perfect with this.

Ingredients

4 venison steaks (about 2 pounds total)
1 cup olive oil
½

Main course
Gluten-free
Winter

Method

Trim the venison steaks of visible fat. Place the steaks in a shallow roasting pan. Combine the oil, vinegar, juniper berries, bay leaves, and pepper in a small bowl. Stir well, and pour over the steaks. Cover the pan, and marinate in the refrigerator, turning occasionally, for 6 hours.
Fill a saucepan with 1 inch of water and place a vegetable steamer over it.