Published: July 29, 2009
Prep Time: 0 Hr 30 Min
Cook Time: 0 Hr 30 Min
1 pound venison steaks, use the good stuff like backstrap
1 cup AP flour
1 cube of unsalted butter (reserve 2 tablespoons)
1 cup chicken stock
Juice of one lemon
3 tablespoons capers, drained
Kosher salt and freshly ground pepper
Pound your venison steaks a few times and season generously with kosher salt and freshly ground pepper. Put flour in a bowl and get ready to dredge the prepared venison steaks. Heat up 2 tablespoons of butter in a skillet and once it’s nice and warm dredge a seasoned venison steak in flour, shake off the access and drop into the skillet. Do about two steaks at a time depending on size. Flip after about 2 minutes or so and if you want your meat on the pink side let each side cook less. Set cooked steaks aside on a plate or somewhere you can keep it warm. Add more butter to the skillet as needed and between batches. Once all the venison steaks are cooked add 1 cup of chicken stock to the same pan and stir and whisk the bits from the bottom. Cook until the stock starts to thicken up to about 1/2 a cup. Then add your lemon juice and cook until the mixture thickens. Once it’s nice and thick turn off the heat and add 1 tablespoon at a time of butter from the 2 tablespoons you had reserved. Then stir in the 3 tablespoons of capers. Serve venison steaks with sauce over them.
This is such an awesome recipe and in my opinion should be eating while hot.
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