Complimentary Recipe – Venison Steak with Lingonberry Piquant Suace 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Venison Steak with Lingonberry Piquant Suace
8	4-5 oz Venison Steaks
1/4 cup	Fresh grated parmesan cheese
1	Egg
1 tsp.	Water
	Bread crumbs
Piquant Sauce:
1/4 cup	Brandy
3/4 cup	Lingonberry preserves
3 dash	Augustus bitters
Dry the venison. Press the cheese on each side of the steaks. Dip into the egg mixture (egg and water – whisked together), and then into the bread crumbs. Let dry for approximately 10 minutes.
Fry the venison quickly in olive oil. Remove from the pan. Pour off al liquid except 1 tsp. Deglaze the pan with brandy, add the lingonberry preserves and bitters. Cook quickly until reduced by 1/2, about 2-3 minutes. Lay warm steaks on a bed of Piquant sauce. (Remember not to over cook the steaks – remove them when they are medium rare to rare as they will continue to cook after removal from the heat for an additional 3-5 minutes)
Serve warm with vegetables (green), and a pilaf or pasta.

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