Recipe for Venison Veronique

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Yield:

Ingredients:

Amount	Ingredient
1 lb	venison boneless round, cut 1/2" thick
	(from the butt area)
2 tbl	flour
	Salt to taste
	Freshly-ground black pepper to taste
2 tbl	olive oil
1/2 cup	dry white wine
1/4 tsp	grated lemon peel
1/4 tsp	crumbled rosemary

Instructions:

Instructions: Cut the venison into 4 serving size pieces. Mix the flour, salt and pepper and gently pound into the venison pieces.

Heat the olive oil in skillet and add the steaks. Brown the meat on both sides, add the wine, sprinkle with the grated lemon peel and rosemary. Cover and simmer slowly for about 15 minutes.

Add the grapes that have been rinsed and separated from their cluster, cover again and continue cooking for another 5 minutes or until tender. Delicious!!!!

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