
Serves
4 Persons
Ingredients
- 1 venison loin or large tenderloin (about 1 1/2 pounds), trimmed of fat (about 1 pound trimmed) and cut into 4 steaks
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh thyme
- 1 tablespoon ketchup
- 1 tablespoon currant jelly or seedless raspberry jam
- 2 teaspoons dark soy sauce
- 1/4 cup cold water
- 1 tablespoon peanut oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped shallot
- 2 tablespoons red wine vinegar
- 2 tablespoons hearty red wine
- 1 tablespoon unsalted butter
Directions
- Using a meat pounder, pound the steaks gently until each is about 3/4 inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)
- Mix the ketchup, jelly, soy sauce, and water together in a small bowl. Set aside.
- When you are ready to cook the steaks, heat the oven to 160 degrees.
- Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2 1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.
- Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1 1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.
- Place a steak on each of four plates, coat the steaks with the sauce, and serve.
Source: http://blogs.kqed.org/essentialpepin/2011/09/18/venison-steaks-in-sweet-sour-sauce/