Pan-Fried Venison Steak With Horseradish-Mustard Sauce

Recipe Ingredients

3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Coarse salt
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Venison sirloin steaks or pounded round
		Steaks or beef flank steak - cut 1/2"-thk slices
2 teaspoons	10ml	Olive oil
1/2 cup	118ml	Homemade chicken stock
		= (or reduced-sodium chicken broth)
1 teaspoon	5ml	Grainy mustard
1/2 teaspoon	2.5ml	Prepared horseradish
2 tablespoons	30ml	Sour cream (regular or reduced fat)
		Chopped fresh flat-leaf parsley

Recipe Instructions

Combined flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour.

Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside.

Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve.

This recipe yields 3 to 4 servings.

Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com

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