Ingredients
- 1 pack venison round steak ( 2 large steaks, ½ inch thick)
- Italian bread crumbs
- 2 eggs
- 1 cup milk
- Classic or extra light olive oil
- 1 green pepper
- 1 med. red onion
- 3 cups Beef broth
- Worcester sauce
- Merlot wine
- 1/3 cup Balsamic vinegar
- Whole peppercorns (8)
- 2 Tbsp. corn starch
Method
The day before making this meal, trim the steak. Coat in meat tenderizer. Place the steak in a zip- top bag and hammer with meat mallet. Turn over, repeat. Do it like you hate it; you want it flat. Place steak into a new zip bag and place in refrigerator, overnight is best. When you are ready to cook, bring out steak and hammer again with mallet. (We want to be sure it's really dead…) For the sauce, coat the bottom of a non-stick pot with oil. Slice peppers and onions thinly, place them in the pot and cook on low, covered, until they begin to get soft. Do not let them brown. Pour in beef broth, 6 dashes of Worchester sauce, balsamic vinegar and 1 cup wine. Add peppercorns. Simmer for 30 minutes. (It is important to use a reasonably good merlot; one you would like to drink) For a thicker sauce, combine 2 Tbsp. corn starch with a little water. Add slowly to sauce, stirring constantly.
Make egg wash by beating the 2 eggs in a large bowl with the milk. Place steak in egg wash, then transfer to bread crumbs. Press bread crumbs into steak, coating entirely. Shake off excess bread crumbs. Heat skillet with ¼ inch oil* and gently place in steak. Do not turn until it is brown or it will break the breading coating. Place on baking rack to drain. * I prefer to use my deep fryer for this - preheat oil to 375 degrees, cook in small batches, being careful not to overcrowd the basket. Drain on rack.
Plate steak, serve sauce on the side. I like to serve with German potato salad and slaw, or mashed potatoes and peas.
