Try this Sauteed Venison Steaks recipe, or contribute your own.
Suggest a better descriptionGently pound and flatten venison steaks with a meat hammer or the back of a small skillet until they are about 1/3-inch thick. Heat the oil in a large heavy saute pan and quickly brown the garlic cloves and then discard them. Very quickly brown the meat on both sides in the same oil. Season well with salt and pepper. Remove and keep warm. Add the tomatoes to the pan with the oregano, red pepper and wine and season well with salt and pepper. Cook quickly until the tomatoes are soft but reduced to a pulp. Stir in the olives and serve immediately over the steaks. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Be sure to use tender steaks cut from the loin or leg for this recipe. Be careful not to overcook. Meat should be rare to medium rare at most or else it will be tough and dry. The key to this dish is the use of fresh herbs. Recipe by: JOHN ASH SHOW #JA9762 Posted to MC-Recipe Digest V1 #508 by Bill Spalding
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 6 | ||
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Calories: 276 | ||
Calories from Fat: 80 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 57.1mg | 2 % | |
Potassium 375.8mg | 10 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.1g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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