cooking and recipes

1/2 c. oil
1 bay leaf, crushed
1/2 tsp. black pepper
1 tsp. soy sauce
1/4 c. vinegar
1/2 tsp. rosemary
2 cloves garlic, minced
1/2 tsp. salt

Marinate steak in above mixture. Marinate overnight in refrigerator; turning several times to coat well. In a heavy skillet, brown steaks in 1 tablespoon oil; add marinade; cover and simmer several hours or until tender.

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4 venison steaks, 1 inch thick
1 tbsp. olive oil
2 cloves garlic, bruised
Salt
Freshly ground pepper
1 dozen lg. mushroom caps, sauteed in
butter
Chives

Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves for 4 minutes, then discard them. Sear steaks in hot oil until nicely browned, about 3 minutes per side. Reduce the heat immediately and cook slowly for 5 minutes or until meat is done to please. It should be served rare; over cooking will toughen and spoilt this savory meat. Sprinkle with a small amount of salt and pepper. Garnish with mushroom caps and chives, chopped. Serve with sauce.

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