Frank's Recipes! Venison Steak in Mirepoix

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Venison Steak in Mirepoix

[Use leg steak]
1 tablespoon butter or margarine
2 lb. leg steak, 1/2 inch thick
1/2 c carrots, diced 1/4 inch thick
salt and pepper
1/2 c celery, diced 1/4 inch thick
garlic powder, freshly ground
1/2 c onion, diced 1/4 inch thick
1/4 c flour
1/4 bay leaf
2 tablespoon butter or margarine
2 c beef broth

To make mirepoix, melt 1 tablespoon butter or margarine in a sauce pan and sauté vegetables slowly until limp. Add bay leaf and beef broth. Simmer gently for 5 minutes. Trim excess fat from sides of meat. Slash sides to prevent curling. Sprinkle steak with salt, pepper and garlic powder, then dredge in flour. Melt 2 tablespoon butter or margarine in a heavy skillet over medium heat. Brown steak on both sides. Add mirepoix. Cover skillet tightly and simmer over low heat until tender (about 1 1/2 hours). Serve venison in large pieces with some sauce spooned over each piece.

Serves 4 to 6.

*Mirepoix is a classic mixture of vegetables and liquid used in French cooking as a flavor enhancer. Cut vegetables exactly as directed as they form a "built-in" garnish.