* preferably from the game being used, commercial ok SAUCE: This sauce is excellent for furred game, especially if the meat has not been marinated. It is very much in the traditional European Hunters Style, which uses juniper berries and pickles. It was developed through the sixteenth and seventeenth centuries by cooks working on the great landed-gentry estates of France, Poland and Germany. 1. Clean mushrooms thoroughly under brisk running water. 2. Combine the mushrooms and about 2 cups of water in a saucepan, and bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce. 3. Prepare a roux: Saute the onions in the butter until they are almost transparent; add the flour, and stir for 1 minute. 4. Add the simmered mushroom extract, strained meat stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper. 5. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use. STEAKS: Do not overcook the venison here. It should be done no more than medium rare in the center. This preparation does not require marinading, because the tenderness of the loin meat. Serve with quick-sauteed potatoes with dill sauce, and Stags Leap Cabernet. 1. Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the juniper berries and salt. 2. Saute the steaks with the butter for about 3 minutes on each side. The meat should be done no more than medium rare. 3. Heat the wild mushroom game sauce, adjust for salt, pour over the steaks, and serve. Recipe by: plgold@ix.netcom.com (Pat Gold) Posted to MM-Recipes Digest by "Rfm" on Aug 30, 98