1 (1 1/2 lb.) venison round steak
1 large garlic clove, minced
2 tsp ground pepper
1 1/2 lbs. onions, thinly sliced and halved
3 bay leaves
1 cup dry red wine
1 tbsp safflower oil
2 garlic cloves, minced
1 tbsp sugar
1 tbsp red wine vinegar
Place venison steak in a large glass baking dish. Combine 1 garlic clove and pepper. Rub each side of the steak with 1/2 the spice mixture. Sprinkle with onions and bay leaves. Pour wine over steaks. Refrigerate overnight.
Remove steak from marinade and reserve marinade. heat safflower oil in heavy skillet over medium heat. Add marinade and remaining 2 garlic cloves. Cook until onions are just tender and all of the liquid is absorbed, stiring frequently, about 35 minutes.
Stir in sugar and cook 5 minutes. Add 1 tbsp red wine vinegar. Taste and add more vinegar if desired. Season onion marinade with salt and pepper. Remove the bay leaves.
Heat a heavy skillet over medium-high heat or preheat the broiler. Add the venison steak and cook to desired doneness, 8 to 10 minutes per side for medium-rare. Remove steak from skillet. Let stand 5 minutes. Cut diagonally into thin slices. Serve immediately with onion marinade.
Mrs. Kathryn Breland from The Complete Venison Cookbook by Harold W. Webster, Jr.
Serving Size: Serves 6