Recipe for Blue Cheese Sauce
| 1/2 cup (good) dry red wine | 1/3 cup chopped shallots (milder than onions) |
| 2 Tbls. water | 1/2 tsp. marjoram |
| 1/2 tsp. instant beef bouillon granules | 4 oz. crumbled blue cheese |
After flouring and seasoning your venison loin steaks, fry them in 2 Tbls. butter. Cook until they are to your liking. Well done, rare, however you like them. After removing them from the skillet, place on plate to keep warm. To the skillet add the shallots and gently cook till limp. Add the wine, water and marjoram and bouillon.
Cook until it is reduced in volume by half, stirring at all times. Add 2 more Tbls. of butter and the blue cheese. Cook for about 5 minutes, stirring constantly until the sauce is silky smooth. Now spoon this sauce over your steaks as they are being served.