Thursday, April 9, 2009

Venison Steak in Scotch Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Venison Steak in Scotch Sauce
Categories: Arkansas, Game, Main
Yield: 4 servings

4 ts Butter
2 lb Venison steak
1/2 c Green onions
1/3 c Scotch whiskey
10 Juniper berries, crushed
2 tb Fresh lemon juice
1 c Fresh orange juice
2 tb Red currant jelly
2 ts Dijon mustard
2 ts Cornstarch mixed in
3 tb Water

In a heavy skillet, melt 2 Tb butter. When butter has melted and
skillet is hot, saute venison steaks about 2 min on each side until
brown on outside and pink in the middle. Remove meat from skillet
and set aside. Melt remaining butter in skillet. Saute green onions
and juniper berries over medium heat till onions are soft. Add
Scotch, bring to boil and ignite with match. Stir in orange juice,
lemon juice, jelly, and mustard. Return to slow boil. Add
cornstarch/water mixture and stir until sauce starts to thicken.
Return meat to skillet. Mix well and serve.

Phyllis Speer for Arkansas Game and Fish Commn.

2 comments:

HermitJim said...

Sounds good enough to eat!

Survival Spot said...

Sounds Delicious