VENISON STEAKS WITH WILD MUSHROOM SAUCE
Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper
Provided by Barney Desmazery
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
- In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.
Nutrition Facts : Calories 535 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 0.6 milligram of sodium
VENISON WITH MUSHROOM-WINE SAUCE
Steps:
- 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
- 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.
VENISON WITH MUSHROOM GRAVY ROAST
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Provided by CHEF-BOY-I-BE
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
- Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
- Preheat oven to 350°F.
- After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
- Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!
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