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| 1 Esslöffel | Pink peppercorns |
| 4 | 225 g; (8oz) venison steaks |
| 8 | shallots diced |
| 2 Esslöffel | Honey; warmed |
| 8 Esslöffel | Double cream |
| 2 Esslöffel | Dijon or English mustard |
| 2 Esslöffel | sherry dry |
| | Salt and freshly milled black pepper |
| | olive oil virgin |
| | Sun blush tomatoes |
| | Mixed leaf green salad |
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Mix the peppercorns, shallots, honey, double cream, mustard, sherry and salt and pepper together in a bowl and thoroughly coat the venison steaks, and leave them for 2 hours. Place the steaks into a hot frying pan and cook for 3 minutes either side, adding the mustard marinade.
Meanwhile, add the olive oil and sun blushed tomatoes to the mixed leaves. Place the steaks on warm plates, with a little of the mustard sauce, served with the green leaf salad.
Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
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