Venison Steaks

• 1 pound venison, cut into 1/4 inch steaks, fat removed, silver skin removed
• 8 ounces chicken broth
• 1 cup white wine and juice of 1 lemon
• 6 fresh scallions, chopped
• 1 cup fresh chopped parsley
• 2 cloves of garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup red wine vinegar
• salt & pepper to taste
• 1 tablespoon capers (optional)

Marinate venison by covering with water and one cup of red wine vinegar for two to three hours. Saute the following in butter and olive oil until tender: fresh scallions, yellow onion, fresh parsley, garlic cloves. Drain venison, wash very well, towel dry, flatten venison well with heavy object, cut into medallions and flour lightly on both sides. Saute venison on high heat in a pan for 2 to 3 minutes on each side with 2 tablespoons butter. Remove venison from pan and add chicken broth, wine, lemon juice. Bring to a boil, then add onion mixture and venison and cook three to five minutes or until sauce thickens. Salt and pepper to taste, add capers if desired. Serve over white rice. Makes an excellent dish.