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Venison Steak Saute |
- New Zealand Vension Tenderloin or Shortloin cut to 3-4 oz.
- 2 tbl. Olive oil
- 1 ½ tbl. Fresh Garlic chopped & Rosemary
- Choice of additional flavoring: Red Wine, Cassis or Brandy
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| Heat olive oil and seasonings over medium heat. After two minutes, add venison meat. Sauté 5-7 minutes. Keep meat from sticking by moving around pan. Flip steaks and sauté another 3-4 minutes on second side. New Zealand Venison meat should be served Medium Rare. Move steaks to one side of pan to keep them away from alcohol and flambé pan sauces using your choice of additional flavoring. Be careful of high flames if using high proof liquor such as brandy. Two minutes after flambé is finished, coat steaks with sauce and pour remaining sauce over meat to serve. |
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