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Ingredients (Serves six)
6 Venison Steaks
Enough Grand Marnier or other orange Liqueur to cover the steaks
2 oz/50g chopped shallots
2 oz/50g butter
2 oz/50g flour
¾ pint/450 ml stock
Pinch tarragon plus
Pinch chopped parsley, seasoning
¾ pint/450 ml orange juice
1 oz/25g sugar
Method
Marinate the steaks overnight in the Grand Marnier. Cook the shallots in the butter for one minute and remove from heat, add the flour and cook for a few minutes, stirring. Remove from heat add boiling stock, herbs and seasoning and bring slowly to the boil and cook for 3-4 minutes, stirring. Drain and season the steaks and sauté for about 4 minutes on each side. Remove from pan and keep warm. Add orange juice to pan, then sauce and bring to boil. Add the sugar to the sauce and pour over the steak.
6 Venison Steaks
Enough Grand Marnier or other orange Liqueur to cover the steaks
2 oz/50g chopped shallots
2 oz/50g butter
2 oz/50g flour
¾ pint/450 ml stock
Pinch tarragon plus
Pinch chopped parsley, seasoning
¾ pint/450 ml orange juice
1 oz/25g sugar
Method
Marinate the steaks overnight in the Grand Marnier. Cook the shallots in the butter for one minute and remove from heat, add the flour and cook for a few minutes, stirring. Remove from heat add boiling stock, herbs and seasoning and bring slowly to the boil and cook for 3-4 minutes, stirring. Drain and season the steaks and sauté for about 4 minutes on each side. Remove from pan and keep warm. Add orange juice to pan, then sauce and bring to boil. Add the sugar to the sauce and pour over the steak.
