From the Essential Pépin tv series, Episode 119: Game Day
Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting sour taste. Thoroughly trimmed of fat, venison steaks are very lean, quite flavorful, and rich, so 4 to 5 ounces of meat per person is adequate. Serve with Skillet Sweet Potatoes. —Jacques Pépin
Serves 4
1 venison loin or large tenderloin (about 1 1/2 pounds), trimmed of fat (about 1 pound trimmed) and cut into 4 steaks
1 teaspoon olive oil
1 teaspoon chopped fresh thyme
1 tablespoon ketchup
1 tablespoon currant jelly or seedless raspberry jam
2 teaspoons dark soy sauce
1/4 cup cold water
1 tablespoon peanut oil
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped shallot
2 tablespoons red wine vinegar
2 tablespoons hearty red wine
1 tablespoon unsalted butter
Using a meat pounder, pound the steaks gently until each is about 3/4 inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)