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Рецепт Pepper Seared Venison Steaks With Pinot Noir And Sun Dried Cherries
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Ингредиенты
- 6 x center-cut steaks of venison (5-oz steaks 1-1/2 inches thick from the top loin)
- 3 Tbsp. cracked black peppercorns
- Â Â Kosher salt
- 3 Tbsp. corn oil
- 3 Tbsp. chopped shallots
- 1 c. Pinot Noir
- 3/4 c. strong chicken stock
- 1/3 c. sun-dry cherries (soaked in warm water till plump)
- 9 sprg flat-leafed parsley, stemmed and coarsely minced
- 6 Tbsp. unsalted butter
Инструкции
- Preparing the Venison:Pat the venison steaks dry, if necessary. Coat each side proportionately with a good amount of pepper and a good healthy pinch of salt. Then take a meat pounder or possibly heavy pan and flatten the steaks to a thickness of 3/4 inch, thus embedding the crust of pepper and salt.
- Cooking the Venison - 5 min: Set a heavy 10-inch skillet over high heat, film the pan with oil, and when beginning to smoke add in the steaks, a few at a time so as not to crowd the pan. Sear for 2 to 3 min on one side, till brown and crusty. Turn the steaks over and sear for another 2 min. Press the meat with your finger: they should feel rare - between squashy and hard. Remove from the pan, repeat with remaining steaks, and keep in a hot place.
- Making the Sauce: Pour the excess oil from the pan and place back on the heat. Add in the chopped shallots and saute/fry, stirring with a wooden spatula to bring up the drippings. Add in the wine, chicken stock, liquid removed soaked cherries, and minced parsley; boil till the liquid has reduced by half. Add in the butter and any juices which have exuded from the venison. Let boil to thicken and blend flavors. Place the steaks back in the pan and, basting them with sauce, simmer slowly for 1 minute or possibly so to reheat the meat and bring it up to medium-rare - but not to overcook it.
- Serving Pepper-Seared Venison Steaks: Arrange the steaks on a plate and spoon the sauce over them. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 163 | 79% |
| Total Fat 18.46g | 23% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 50mg | 2% |
| Potassium 82mg | 2% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.03g | 0% |
| Protein 0.9g | 1% |
