Venison Recipes
A mail order customer, Regine Faure, e-mailed us to say :
We enjoyed the meat so much, that I wanted to share my French recipe with you, because I think it's really worth it, and you could put it on your site as a complement to your sales!"
So, here is Regine Faure's recipe, enjoy :
Faure's French Venison Steaks
Marinate the meat for 24 to 48 hours in :
1 Litre of rich red wine
1 chopped carrot
1 chopped onion
2 crushed cloves of garlic
5/6 bay leaves
thyme
black pepper
Mix well, leave in the fridge.
The Sauce :
Filter the marinade.
Fry shallots in butter, add red wine vinegar, let shallots melt.
Add cranberry jam in the pan (2 tbs), leave it to reduce, and finally add
the marinade wine (filtered) and reduce.
Once the meat has marinated, remove it from the marinade, add seasoning (salt) and fry it in a pan 1.5 min on each side maximum.
The meat should be left "pinkish" in the centre.
"Enjoy it together with the sauce, it's the best meat recipe I've ever tried !!!"
