Russian Venison Steaks in Wine Sauce (Olenina v vinnom souse)

Monday, December 10th, 2007

4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.

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Russian Summer Wine Compote (Krushon)

Thursday, November 29th, 2007

1 bottle cold sweet white wine (sparkling wine preferable)
5 tablespoons sugar
1 cup strawberries, sliced in half
1 cup melon balls
1 cup watermelon balls
1 cup peaches, sliced in half

Combine fruits and sugar, toss very gently and set aside in cool place for 15 minutes.

Pour your cold wine over selection of fruits and toss very gently.

Serve immediately.

Suggestion: Use your own combination od fruits.

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Russian Wine Sauce (Vinniy Sous)

Thursday, November 29th, 2007

4 eggs yolks
2tablespoons honey
2 cups white wine

Beat the egg yolks in the top of a double boiler over barely simmering water with the honey. Add the wine and continue cooking until sauce thickens.

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