{"id":1184,"date":"2011-09-18T22:58:41","date_gmt":"2011-09-19T05:58:41","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1184"},"modified":"2011-09-18T22:58:41","modified_gmt":"2011-09-19T05:58:41","slug":"venison-steaks-in-sweet-sour-sauce","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/venison-steaks-in-sweet-sour-sauce\/","title":{"rendered":"Venison Steaks in Sweet-Sour Sauce"},"content":{"rendered":"

Episode 119: Game Day<\/a>
\nRecipe: Venison Steaks in Sweet-Sour Sauce<\/strong><\/p>\n

Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar \u2014 cooked with shallots and added at the end \u2014 for a contrasting sour taste. Thoroughly trimmed of fat, venison steaks are very lean, quite flavorful, and rich, so 4 to 5 ounces of meat per person is adequate. Serve with Skillet Sweet Potatoes<\/a>.<\/p>\n

\"Venison<\/a><\/p>\n

Serves 4<\/strong><\/p>\n

1 venison loin or large tenderloin (about 1 1\/2 pounds), trimmed of fat (about 1 pound trimmed) and cut into 4 steaks
\n1 teaspoon olive oil
\n1 teaspoon chopped fresh thyme
\n1 tablespoon ketchup
\n1 tablespoon currant jelly or seedless raspberry jam
\n2 teaspoons dark soy sauce
\n1\/4 cup cold water
\n1 tablespoon peanut oil
\n1 tablespoon unsalted butter
\n1\/4 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n1 tablespoon chopped shallot
\n2 tablespoons red wine vinegar
\n2 tablespoons hearty red wine
\n1 tablespoon unsalted butter<\/p>\n

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.)<\/p>\n

Mix the ketchup, jelly, soy sauce, and water together in a small bowl. Set aside. <\/p>\n

When you are ready to cook the steaks, heat the oven to 160 degrees.<\/p>\n

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 saut\u00e9 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.<\/p>\n

Add the shallot to the drippings and saut\u00e9 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.<\/p>\n

Place a steak on each of four plates, coat the steaks with the sauce, and serve.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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This one contains currant or raspberry jelly for sweetness and vinegar \u2014 cooked with shallots and added at the end \u2014 for a contrasting sour taste.<\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,3,53],"tags":[157],"coauthors":[],"class_list":["post-1184","post","type-post","status-publish","format-standard","hentry","category-meat","category-recipes","category-venison","tag-venison-steaks-in-sweet-sour-sauce"],"acf":[],"yoast_head":"\nVenison Steaks in Sweet-Sour Sauce | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/venison-steaks-in-sweet-sour-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Venison Steaks in Sweet-Sour Sauce | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Venison is traditionally served with a sweet-sour sauce. 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