A neighbor went hunting and gave me a few venison steaks. I’ve never cooked venison before, so of course I turned to Jacques Pépin to provide the perfect recipe. No need to soak in milk as I’ve read elsewhere to remove a “gamey” taste. His procedure and ingredients made this a memorable and delicious meal. Serve with a simple side of sweet potatoes (Jacques’ recipe also included below) and asparagus, prosciutto and brie puff pastry bites. Serves 4.
Recipe
1-1/2 lbs. venison tenderloin, cut into 4 steaks
1 tsp. olive oil
1 tsp. fresh thyme, chopped
1 T. ketchup
1 T. currant jelly (or seedless raspberry jam)
2 tsp. soy sauce
1/4 c. cold water
1 T. peanut oil
1 T. unsalted butter, divided
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. chopped shallot
2 T. red wine vinegar
2 T. red wine
Using a meat pounder, pound the steaks gently until each is about 3/4-inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)
Mix the ketchup, jelly, soy sauce and water together in a small bowl. Set aside.
When you are ready to cook the steaks, heat the oven to 160-degrees.
Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2-1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.
Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1-1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.
Place a steak on each of four plates, coat the steaks with the sauce, and serve.
– Jacques Pépin, "Essential Pépin"
Skillet Sweet Potatoes
1 large long sweet potato (about 1 lb.), peeled and cut into 12 slices about 1/4-inch thick
1 T. unsalted butter
1 T. corn oil
1/2 c. water
1/4 tsp. salt
Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water and salt. Bring to a boil, cover and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.