Blue Cheese Venison

VENISON WITH BLUE CHEESE SAUCE (serves 6)

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

6 venison steaks, 1/2 inch thick

1/4 cup margarine or butter, divided

2 tablespoons olive oil

1/2 cup dry red wine

1/4 cup chopped onion

2 tablespoons water

1/2 teaspoon dried marjoram leaves

1/2 teaspoon instant beef bouillon granules

4 oz. crumbled blue cheese

In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat. In nonstick skillet, heat 2 tablespoons margarine or butter and the oil over medium heat. Add steaks. Cook for approximately 6 to 8 minutes, or until meat is done to your liking. Transfer steaks to warm platter. Cover to keep warm. Set aside.

In same skillet, add wine, onions, water, marjoram, and bouillon. Cook over medium-high heat for 1 to 2 minutes, or until mixture is reduced by half, stirring constantly. Add remaining 2 tablespoons margarine or butter and the blue cheese. Cook over medium heat for 3 to 5 minutes or until sauce is smooth, stirring constantly. Spoon sauce over steaks and seve.