Yield: 6 servings
4 -6 venison loin steaks or
2 tbsp Dijon style mustard
1 tsp Horseradish
1 1/3 cup Olive oil
I have 2 entire cookbooks devoted to the cooking of wild game (which yes, often requires different seasoning than beef or chicken requires to achieve a desirebale flavor).
What sort of recipes did you have in mind? i thumb through my books and see what"s there.
Here"s one that sounded interesting: serves 4-6, prep time 30 minutes season steaks with your own blend of salt and pepper.
Combine mustard and horseradish.
Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
Fry in hot olive oil, being careful to avoid being splattered.
Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
A baked potatoe and a green, dinner salad rounds out a delicious meal.