Venison Steak with Hunters Sauce

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Ingredients:Venison Steak with Hunters Sauce

  • 2 pounds venison steaks
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup flour
  • ¼ cup oil, as needed, for frying
  • ¼ cup dry red wine
  • ¼ cup chopped fresh parsley


  1. Combine steaks and buttermilk in a medium bowl; soak 90 minutes in the refrigerator. Remove steaks and drain. Sprinkle with salt and pepper; tenderize until ½-inch thick.
  2. Place flour in a medium bowl. Roll steaks in flour to coat. Set aside.
  3. Heat oil in a large skillet over medium-high. Add steaks and cook until browned on both sides, about 4 minutes per side, adding more oil if needed. When cooked to doneness, remove steaks from skillet. Set aside.
  4. Add wine and parsley to skillet. Simmer until thickened, scraping up brown bits from pan and stirring well, about 2 minutes.
  5. Spoon sauce over steaks and serve immediately.


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