Venison Steaks with Mustard Marinade

Categories: Food3, Ood9
Yield: 4 servings

1 tb Pink peppercorns
4 225 g; (8oz) venison steaks
8 Shallots; diced
2 tb Honey; warmed
8 tb Double cream
2 tb Dijon or English mustard
2 tb Dry sherry
Salt and freshly milled
-black pepper
Virgin olive oil
Sun blush tomatoes
Mixed leaf green salad

Mix the peppercorns, shallots, honey, double cream, mustard, sherry and
salt and pepper together in a bowl and thoroughly coat the venison steaks,
and leave them for 2 hours. Place the steaks into a hot frying pan and cook
for 3 minutes either side, adding the mustard marinade.

Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves.
Place the steaks on warm plates, with a little of the mustard sauce, served
with the green leaf salad.

Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat);
1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates

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