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Back to Recipe List	* Exported from MasterCook * Venison Pepper Steak Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 venison steaks (a good cut of beef could be substituted) Salt Coarsely cracked black pepper 1 cup cream 2 tablespoons Dijon mustard 1 cup dry sherry Vegetable oil 1. Bring your venison to room temperature, season with salt and pepper, going heavy on the pepper and rubbing it in to the meat. Allow the meat to sit for at least 20 minutes after seasoning. 2. Put enough oil in a heavy skillet (do NOT use non-stick, you'll destroy the pan and your food) to just coat the bottom, heat until VERY hot. Ideally you want it just below the smoke point, so you might want to have a lid on hand in case you over-shoot and ignite the oil. 3. Put the venison in the pan and sear it hard on all sides, cooking it to rare or medium-rare. Do not crowd the cuts; do in batches if necessary. If you're using thicker cuts of venison you may have to finish the cooking by moving the skillet to a 375F oven to prevent burning and to finish. 4. When the venison is done remove it from the pan and wrap in aluminum foil to rest for at least 15 minutes. 5. Deglaze the skillet with the sherry, whisking to pick up all the bits stuck on the pan. 6. Add in the cream, whisking to combine, then whisk in the mustard to taste. 7. When the meat has rested, open the foil and remove the meat; add any juices in the foil to the sauce in the pan. 8. Taste the pan sauce, adjust seasoning if necessary and serve. Contributed to the FareShare Gazette by Art; 5 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 10g Fat (86.6% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 81mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

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