Burgundy Venison Steak
- 4 venison steaks
- salt to taste
- black pepper to taste
- thyme to taste
- 1/2 cup butter
- 1/2 cup flour
- 1 cup brandy
- 4 cup burgundy wine
- 1 bay leaf
- 8 large mushrooms
- chives to taste
Heat the butter in a pan.
Add steaks and season with salt, black pepper and thyme.
Fry until golden brown on both sides.
Add enough flour to the butter in the pan to make a thick paste.
Cook over medium heat until hazelnut brown, add the brandy, then add enough burgundy wine to cover steaks.
Add a bay leaf and put uncovered in a 375° F oven until you can pierce the steak with a fork and it slides off.
Take the steaks out and put on a serving platter.
Take the sauce from the pan and add sliced mushrooms, fresh or freeze-dried chives and swirl in butter. Pour over steaks.
Serve with noodles or rice.Servings: 4
Submitted by: Recipe Group Member
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