Peppered Venison Steaks
Lean venison steaks with a peppery coating are served with a rich and sumptuous flambéed sauce of brandy, red wine, and heavy cream, spiked with aromatic juniper berries for extra flavor.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 1 tablespoon black peppercorns
- 11⁄2 tablespoons (25g) plain flour
- Salt
- 2 tablespoons olive oil
- 4 venison steaks, about 51⁄2 oz (155g) each
- 6 juniper berries
- 3 tablespoons brandy
- ⅔ cup red wine, or port
- ⅔ cup (150ml) heavy cream
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