Serve over steamed rice...
VENISON
PEPPER STEAK
INGREDIENTS
QTY
DESCRIPTION
8 each 3 oz Rd. Venison Medallions
2 ea. Green Bell Pepper- Sliced horizontally
2 dz Pearl Onions
1 Cup White Button or Crimini Mushrooms- Quartered
1 ½ oz Corn oil
1 ½ Cup Flour seasoning- for dredging
1 Tsp Shallots- Chopped
½ Tsp Garlic- Chopped Fresh
1 TBSP Tomato Paste
2 each Dried Bay Leaves
1 ½ QT Beef or Venison Broth
1 Cup Pinot Noir
DIRECTIONS
¨ Lay out a large piece of plastic wrap on a hard counter top surface
¨ Place medallions of venison 2" apart with cut side down
¨ Place another piece of plastic wrap the same size on top to cover
¨ Gently pound the venison medallions with a meat mallet until ½" thick
¨ Place the seasoned flour into a shallow baking dish and dredge the pounded venison in
the flour
Note: Be sure to shake off the excess flour
¨ Add corn oil to a large saute pan
¨ Brown the venison until golden brown, 3-4 minutes per side
¨ Remove from baking dish and reserve
¨ Add pearl onions and quartered mushrooms and saute for 3 minutes
¨ Add the shallot & garlic. Saute until translucent
¨ Add Pinot Noir and deglaze the pan
¨ Add
beef broth and bring to a simmer
¨ Place the venison into a rectangle baking dish
¨ Do not stack
¨ Pour the broth and vegetable mixture into the pan, cover with aluminum foil and place
in a 300 degree oven
¨ Allow to cook for about 1 1 /2 to 2 hours. Should be fork tender when
complete
This post was edited on 10/9 1:54 PM by backcountry mounty
VENISON
PEPPER STEAK
INGREDIENTS
QTY
DESCRIPTION
8 each 3 oz Rd. Venison Medallions
2 ea. Green Bell Pepper- Sliced horizontally
2 dz Pearl Onions
1 Cup White Button or Crimini Mushrooms- Quartered
1 ½ oz Corn oil
1 ½ Cup Flour seasoning- for dredging
1 Tsp Shallots- Chopped
½ Tsp Garlic- Chopped Fresh
1 TBSP Tomato Paste
2 each Dried Bay Leaves
1 ½ QT Beef or Venison Broth
1 Cup Pinot Noir
DIRECTIONS
¨ Lay out a large piece of plastic wrap on a hard counter top surface
¨ Place medallions of venison 2" apart with cut side down
¨ Place another piece of plastic wrap the same size on top to cover
¨ Gently pound the venison medallions with a meat mallet until ½" thick
¨ Place the seasoned flour into a shallow baking dish and dredge the pounded venison in
the flour
Note: Be sure to shake off the excess flour
¨ Add corn oil to a large saute pan
¨ Brown the venison until golden brown, 3-4 minutes per side
¨ Remove from baking dish and reserve
¨ Add pearl onions and quartered mushrooms and saute for 3 minutes
¨ Add the shallot & garlic. Saute until translucent
¨ Add Pinot Noir and deglaze the pan
¨ Add
beef broth and bring to a simmer
¨ Place the venison into a rectangle baking dish
¨ Do not stack
¨ Pour the broth and vegetable mixture into the pan, cover with aluminum foil and place
in a 300 degree oven
¨ Allow to cook for about 1 1 /2 to 2 hours. Should be fork tender when
complete
This post was edited on 10/9 1:54 PM by backcountry mounty
