Tenderloin Steaks
Tenderloin steaks slightly underdone are the tenderest part of venison in a marvellous rich sharp sauce. Not at all difficult to prepare.
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 millbankvenison.co.uk.
Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving platter
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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