Recipe - Venison Steaks With Mustard Marinade

1 tablespoon Pink peppercorns
4 225 g; (8oz) venison steaks
8 Shallots; minced
2 tablespoon Honey; warmed
8 tablespoon Double cream
2 tablespoon Dijon or English mustard
2 tablespoon Dry sherry
Salt and freshly milled
black pepper
Virgin olive oil
Sun blush tomatoes
Mixed leaf green salad

Mix the peppercorns, shallots, honey, double cream, mustard, sherry and
salt and pepper together in a bowl and thoroughly coat the venison steaks,
and leave them for 2 hours. Place the steaks into a hot frying pan and cook
for 3 minutes either side, adding the mustard marinade.

Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves.
Place the steaks on warm plates, with a little of the mustard sauce, served
with the green leaf salad.

Converted by MC_Buster.

Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat);
1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; One half Other
Carbohydrates

Converted by MM_Buster v2.0n.