Ingredients Jump to Instructions ↓

  1. 1 loin of venison (about 1 ? pounds), completely trimmed of fat (about 1 pound trimmed)

  2. 1 teaspoon canola oil

  3. 1 teaspoon chopped fresh thyme leaves

  4. 1 tablespoon ketchup

  5. 1 tablespoon currant jelly or seedless raspberry jam

  6. 2 teaspoons soy sauce

  7. º cup cold water

  8. 1 tablespoon peanut oil

  9. 1 tablespoon unsalted butter

  10. º teaspoon salt

  11. ? teaspoon freshly ground black pepper

  12. 1 tablespoon chopped shallots

  13. 2 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. Cut the trimmed loin into four steaks, each about 4 ounces. Pound the steaks gently until each is about æ inch think. Rub the steaks with the canola oil, and sprinkle them with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour and as long as 8 hours before cooking.

  2. Mix the ketchup, jelly, soy sauce, and water together in a small bowl, and set aside.

  3. When you are ready to cook the steaks, prewarm the oven to 180 degrees.

  4. Heat the peanut oil and butter until hot in a large, sturdy saucepan. Sprinkle the steaks with the salt and pepper. Place them in the saucepan, and sautÈ over medium to high heat for 2 to 2 ? minutes on each side for medium-rare meat. Transfer the steaks to an ovenproof plate (retaining the drippings in the pan), cover with aluminum foil, and keep warm in the oven while you make the sauce.

  5. Add the shallots to the drippings in the pan, and sautÈ them for about 20 seconds. Add the vinegar, and cook until most of the moisture has evaporated (about 1 ? minutes). Add the jelly mixture, and mix well. Boil for 10 seconds, and strain through a fine mesh strainer.

  6. Place each steak on a plate, coat with some of the sauce, and serve immediately with Skillet Sweat Potatoes.


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