Quench MagazineNew South Venison Steak | Main Dish | Quench Magazine

Ingredients

• 1/4 cup flour
• 3/4 tablespoon salt
• 1/8 teaspoon cayenne
• 1 dash thyme
• 1 dash ground nutmeg
• 1 dash ground cloves
• 1 pound steak (cut from venison rump)
• 2 tablespoons melted beef suet
• 3 large onion -- thinly sliced
• 2 cups tomato -- peeled and quartered
• 1 1/2 tablespoons Worcestershire sauce
• 4 drops Tabasco sauce
• 1 1/2 cups Burgundy
• 1 whole clove
• 1/2 small garlic clove
• Bouquet garni 1 cup mushroom caps -- sauteed
• salt and pepper to taste