Tenderloin Steaks | Millbank Venison
Tenderloin steaks slightly underdone are the tenderest part of venison in a marvellous rich sharp sauce. Not at all difficult to prepare.
Ingredients
- 1 Venison Fillet cut into round steaks or escallops (6)
- 6 rashers of bacon
- 2 bay leaves
- 4 oz butter
- thyme
- 1 medium-sized onion
- caraway seeds
- 2oz. mushrooms
- wineglassful dry white wine
- 1 cup of cream
- half a cup of sour cream
- salt and pepper
- juice of half a lemon
- worcestershire sauce
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