Re: [CH] Venison recipe
Harry Jones (hajones@swbell.net)
Wed, 16 Dec 1998 10:28:42 -0600
I'dlike to have it, Mary-Anne. In case no one else requests it and you don't
post to the list, please email it to me at hajones@swbell.net
Thanks
Harry
-----Original Message-----
From: Shantihhh@aol.com <Shantihhh@aol.com>
To: chile-heads@globalgarden.com <chile-heads@globalgarden.com>
Date: Thursday, December 17, 1998 3:14 PM
Subject: [CH] Venison recipe
>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.
>