Serves: 6
6 Venison Steaks
⅛ pint/75 ml Grand Marnier or other orange Liqueur
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
Cook for a few minutes, while stirring.
Remove from heat
Add boiling stock, herbs and seasoning
Bring slowly to the boil
Cook for 3-4 minutes, while stirring.
Drain and season the steaks
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
Pour over the steaks.
Serve with seasonal vegetables and potatoes (whole or creamed)