[CH] Venison recipe

Shantihhh@aol.com
Thu, 17 Dec 1998 14:43:53 EST

Keeping in line with the current discussion of Venison and chiles here is a
tasty dish.  Crank the heat up as you like.  But the flavor is real good so
keep it balanced.

We fixed Venison Chili recently and it was totally awsome, but takes about
four days to make. It is intense, complex and well worth the time and effort.
If anyone wants the recipe I'll type it out and send on.

Mary-Anne 



      Venison Steaks with Fiery Red Chile Sauce
      6 servings



CHILE SAUCE


      2 Tbsp Dried Juniper berries

      3 cup  Dry red wine

      2    Bay leaves

  1 1/2 tsp Dried thyme

      2    Shallots, peeled and

           -coarsely chopped

      2 cup  Veal stock

      4 - 8    Whole dried chiles de arbol



VENISON STEAK


      6    Venison steaks, 8 to 10 oz. each

      2 Tbsp Olive oil

      1 Tbsp Salt

      1 Tbsp Black pepper



To make the sauce, wrap the juniper berries in a kitchen towel and

crush them using a heavy skillet or mallet.  Remove them from the

towel and place them in a saucepan  with the red wine, bay leaves,

thyme, and shallots. Simmer over medium heat about 20 minutes, until

the liquid has reduced to 1 cup.



Add the Veal Stock and simmer over medium heat another  15 minutes,

until the sauce has reduced to 1 1/2 cups.



While the stock is reducing, place the chiles in a small bowl and

remove their stems and seeds.  With your fingers, tear the chiles

into small pieces, about the size of small beans.  Set aside.



Remove the sauce from the heat and pass it through a fine sieve to

remove the herb leaves and berry skins.



Heat coals in an open grill to a fiery hot temperature.



Brush each steak on both sides with the olive oil and season with

salt and pepper.



Place the steaks on the grill and cook about 3 minutes, until they

have charred marks.  Rotate.