Native Indian Cookbook/Lovesick Lake Native Women's Association 1997

Venison Steak
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 venison steaks 2 cups apple cider 1 cup white vinegar
2 carrots, sliced 2 onions, chopped 2 shallots, chopped
1 clove garlic, minced 2 bay leaves 1/4 tsp pepper
1/8 tsp thyme 1/2 cup oil



1 Marinate steaks, cut 1/2" to 3/4" thick, in a marinade made of remaining ingredients (except oil) for 24 hours. Remove steaks from marinade and pat dry.
2 Put marinade in small saucepan and cook it and vegetables until tender and sauce equals approximately 1/2 cup. Saute the steaks in shallow, hot fat until brown on both sides. Steaks will be rare. Serve sauce over steaks.

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