- 2 tablespoons [30 mL] grapeseed oil
- 2 [1-inch / 2.5-cm thick] venison steaks
- Minced shallots, to taste
- 3/4 cup [190 mL] red wine
- 1/2 cup [125 mL] beef broth
- Candied cherries or raisins
- Butter
- Salt
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- Pour oil into a warm frying pan.
- Fry steaks on both sides for a few minutes [do not overcook].
- Remove steaks from frying pan; throw away grease.
- Saute shallots into frying pan; pour in red wine and just reduce liquid.
- Pour in beef broth, add candied cherries or raisins and boil, until reduced by half.
- Stir in just a little butter; salt and then reheat steaks until done [a few minutes should do].
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