Venison With Pepper Rub
By Hookemharry


What you need.

One tablespoon crushed black pepper

Two teaspoons ground coriander

One teaspoon Hungarian paprika

Half teaspoon dried thyme

Half teaspoon dry crushed rosemary

Half teaspoon salt

One pound venison or other big game loin cut into four ounce steaks

Two tablespoons olive oil

Quarter cup good quality sherry

Quarter cup water

 

What you do.

Combine the first six ingredients and mix well. Now coat the steaks with the mixed spices and let stand for five to ten minutes. Heat the fry pan with the olive oil and add the steaks, cooking until medium done. Remove and set aside keeping warm. Now add the sherry and water and cook in the same fry pan, scrapping up all the good browned morsels and reduce liquid to about half. Take equal amounts of the sherry mixture over each steak and serve with potatoes of choice and a green salad.






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