Recipe - Venison Steaks With Fiery Red Chile Sauce

CHILE SAUCE
2 tablespoon Dried Juniper berries
3 cup Dry red wine
2 Bay leaves
1 One half teaspoon Dried thyme
2 Shallots; peeled and
coarsely chopped
2 cup Veal stock
4 8 Whole dried chiles de
arbol

VENISON STEAK
6 Venison steaks; 8 to 10 oz.
each
2 tablespoon Olive oil
1 tablespoon Salt
1 tablespoon Black pepper

To make the sauce, wrap the juniper berries in a kitchen towel and crush
them using a heavy skillet or mallet. Remove them from the towel and place
them in a saucepan with the red wine, bay leaves, thyme, and shallots.
Simmer over medium heat about 20 minutes, until the liquid has reduced to 1
cup.

Add the Veal Stock and simmer over medium heat another 15 minutes, until
the sauce has reduced to 1 One half cups.

While the stock is reducing, place the chiles in a small bowl and remove
their stems and seeds. With your fingers, tear the chiles into small
pieces, about the size of small beans. Set aside.

Remove the sauce from the heat and pass it through a fine sieve to remove
the herb leaves and berry skins.

Heat coals in an open grill to a fiery hot temperature.

Brush each steak on both sides with the olive oil and season with salt and
pepper.

Place the steaks on the grill and cook about 3 minutes, until they have
charred marks. Rotate.

Posted to CHILEHEADS DIGEST by Shantihhh@aol.com on Dec 17, 1998,
converted by MM_Buster v2.0l.