Prep 10 mins
Cook 40 mins
I was going through some old recipes that I had jotted down from last winter and found this. It's a simple, very tasty preparation that I created using some of the last mule deer rump steaks that we had in the freezer. Given the time spent braising, they turned out beautifully: tender and tangy. I would imagine you could substitute beef though I haven't tried it myself. Bake biscuits and sautee some greens separately while the steaks are cooking and you have a complete meal.
- 1 lb venison rump steak, pounded out to uniform thickness (mule deer)
- 1⁄2 cup fruity red wine, like a syrah
- 1 small yellow onion, sliced
- 1 large shallot, minced
- butter, for sauteing
- olive oil, for sauteing
- 3⁄4 cup diced stewed tomatoes
- cracked salt
- black pepper
- flour (for dredging)
- Season and then dredge steaks in beaten egg and flour.
- In a 12-inch skillet over medium to medium-high heat, melt butter. Introduce steaks to pan and brown steaks on all sides; then remove to a plate.
- Add more oil/butter to heated pan with "drippings", then add onion and shallot. Stir and sauté until soft.
- Stir in red wine, simmer for 5-10 minutes, reducing the liquid slightly.
- Re-introduce steaks and dump tomatoes on top. Season with salt and pepper.
- Cover pan tightly, reduce heat to low and simmer about 25-30 minutes or until juices run clear. Remove lid and let sauce cook off and reduce until it is at desired consistency (it can get pretty thick). This is the step where the sauce becomes really tangy and delicious!
- For us, this made 2 servings, but it could be stretched to three. Wonderful served with big, fluffy buttermilk biscuits and sautéd greens such as swiss chard or kale.