Reference > Farmer's Cookbook > POULTRY AND GAME > Venison Steak, Chestnut Sauce
  Venison Steaks, Sautéd, Cumberland Sauce Venison Cutlets  
CONTENTS · BIBLIOGRAPHIC RECORD

Venison Steak, Chestnut Sauce

Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes. Remove to hot platter and pour over.

Chestnut Sauce. Fry one-half onion and six slices carrot, cut in small pieces, in two tablespoons butter, five minutes, add three tablespoons flour, and stir until well browned; then add one and one-half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.


CONTENTS · BIBLIOGRAPHIC RECORD
  Venison Steaks, Sautéd, Cumberland Sauce Venison Cutlets  
 
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