Re: [CH] Venison recipe

TIMOTHY FORSTER (timothy.forster@virgin.net)
Thu, 17 Dec 1998 23:02:10 +0000 

Shantihhh@aol.com wrote:
> 
> 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.

Hi Mary-Anne

If its half as good as your venison steak recipe sounds, it will be
well worth it!

I'd love a copy please

Tim
> 
> 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.