Pan Fried Venison Steaks w/lush Wine Sauce Xmas - .

Pan Fried Venison Steaks with lush Wine Sauce for your Christmas table Hristougenniatiko Zarkadi me plousia saltsa Krasiou
BY: Greek Cooking Made Easy
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Serves 4 persons
Late autumn is deer/venison hunting season. If you are looking for an impressive recipe to serve to a small number of people at a sit-down dinner during the Holiday season, this fits the bill exactly.
It is one of my favorites because the rich marinade, made with plenty of wine, fruits and vegetables, tenderizes the venison steaks and complements it gorgeously.
Then at the last minute, you quickly pan fry the steaks and serve them to your impressed guests.
Let me show you how to put this extraordinary but simple meal together!

INGREDIENTS:
Ingredients for the marinade:
700 gr / 1.5 lb / 10 pieces Venison Steaks
300 ml / 1.2 cups Greek Red Wine, semisweet
200 ml / 0.8 cup Port (sweet wine)
100 gr / 3.5 oz Small Carrots, cut in 1 cm / 0.4 in. thick rounds
100 gr / 3.5 oz / 2 pieces Celery stalks, cut in 1 cm / 0.4 in. thick rounds
2-3 Bay Leaves
1 medium Onion, cut in 4 slices
1 Garlic Clove, finely chopped
4-5 Cloves
80 gr / 2.8 oz / 12 pieces dry Prunes
1 tsp. dry Thyme

Ingredients for the Wine sauce:
All the marinade ingredients
1 Fuji Apple
400 gr / 14.1 oz Mushrooms, cut in slices
2 tbsp. / 30 ml Balsamic Vinegar
3 tbsp. / 45 ml Olive Oil
40 gr / 1.4 oz / about 1/3 cup Pine nuts
1 Cinnamon stick
cup / 60 ml lukewarm Water
1.5 tsp. Corn Flour
Freshly ground Salt and Pepper

Ingredients for pan frying the steaks:
The marinated Venison Steaks
3 tbsp. / 45 ml Olive Oil
2 tbsp. / 28 gr / 1 oz Butter
Freshly ground Salt and Pepper


BY: Greek Cooking Made Easy
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700 / 1,5 lb / 10 .
300 ml / 1,2 . ,
200 ml / 0,8 . Port ( )
100 / 3,5 oz , 1 . / 0,4 in.
100 / 3,5 oz / 2 -, 1 . / 0,4 in.
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4-5
80 / 2,8 oz / 12
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1 Fuji
400 / 14,1 oz ,
2 .. / 30 ml
3 .. / 45 ml
40 / 1,4 oz / 1/3 .
1
. / 60 ml
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3 .. / 45 ml
2 .. / 28 / 1 oz