What You Need
- two swan breasts
- olive oil
- red wine
- one onion
- cooking oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/3 cup raisins
- one lemon
- two teaspoons gravy mix
What You Do
Trim the breasts and cut across into five to six pieces (cut end pieces a little thicker to keep the pieces around the same weight).
Gently tap each piece out a little with a light meat mallet or back of a knife.
Put the steaks into a dish, sprinkle the oil and wine over them as well as black pepper. Cover it with plastic wrap and chill.
Next peel of the lemon rind and cut into thin strips, add a cup of boiling water to the rainsins and put them into the lemon rind and a little squeeze of juice.
Dice the onions, fry a minute or two in a small pan, add the spices and a pink of salt and pepper.
Add raisins water and lemon, simmer until it has reduced and the onions are soft (15 minutes).
Add a spoonful of water to the gravy mix and stir into the onions.
Preheat a heavy pan or barbecue flat top, place steaks on and cook a couple of minutes on each side. Let sit in a warm spot for 5-10 minutest and serve them up with the spiced onions.