Recipe - Venison Soup

4 Venison round steaks, 8 to 9
ounce Each, cut One half to 3/4" thick
2 Shallots, chopped
2 Carrots, cut or sliced up
2 Onions, cut or sliced up
1 Clove garlic, chopped
1/8 teaspoon Thyme
2 Bay leaves
1/3 teaspoon Freshly ground pepper
small Pinch of ground cloves
2 cup Dry white wine
One half cup Olive oil
1 cup Mild vinegar (Three fourths cup cider
Vinegar mixed with One fourth cup
Water

Place the steaks in an enamel, glass or earthenware bowl. Add the
remaining ingredients & let stand in the refrigerator twentyfour
hours. Turn the meat several times. Remove the steaks & dry,
reserving the marinade. Saute the steaks in shallow, hot fat until
brown on both sides. The steaks should be rare. Serve on a hot
platter with sauce poivrade.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip