Venison Steak Recipe from The Complete Venison Cookbook by Harold W. Webster, Jr.
Carpetbagger Venison Steaks
Makes: 4 Servings
4 eye-of-round venison steaks, cut about 1 1/2'” thick
½ pt. oysters (8-12)
2 cups sherry
¼ lb. butter
salt and pepper to taste
Cut pockets into each of the steaks. Marinate the oysters in 1 cup of sherry for 1 hour. Place 2 or 3 oysters into each steak pocket with a little sherry; seal with a tooth pick. Place butter into a large skillet and melt. Add 1 cup of sherry to butter. Place the steaks in wine-butter sauce and steam on each side for 1 minute. Remove steaks from skillet, and salt and pepper to taste. Sprinkle paprika on steaks and place in a preheated broiler. Broil desired amount of time, then baste with wine and butter sauce.
Find this and over 700 other great Venison recipes in the Complete Venison Cookbook. Made for Venison lovers to enjoy the experience of preparing and eating venison as never before imagined. This cookbook solves the riddle of why some venison has a strong taste, and how to prevent it. Learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.