flour • salt • pepper • venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks. • butter • olive oil, important to use olive oil as it cooks at higher temperatures without burning • red wine, i use whatever i have, usually a cab or merlot. • chopped onion • water • marjoram • beef bouillon granules, chicken bouillon works fine also. • crumbled blue cheese
