Entrée: United States – Venison Steak with Mushroom and Red Wine Sauce

Serving Size: 4

Approximate Time

Prep 12 min

Cook 18 min

Total 30 min

Ingredients

4 venison steaks, about 1.5 lb total (680 g total)
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 shallot, finely chopped
2 cloves garlic, minced
7 oz / 200 g mushrooms, sliced
1 cup (240 ml) dry red wine
1 cup (240 ml) beef or game stock
Salt to taste
Freshly ground black pepper to taste
Fresh thyme sprigs

Instructions

1. **Sear the Steaks:** Season the venison steaks with salt and pepper on both sides. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks and cook them for about 3 minutes per side for medium-rare, adjusting as needed for desired doneness. Transfer the steaks to a plate and cover with foil to rest.
2. **Prepare the Sauce:** In the same skillet, add the remaining butter. Once melted, add the shallot and cook for 1-2 minutes until translucent. Add the garlic and mushrooms, sauteing until the mushrooms are nicely browned, about 5 minutes.
3. **Deglaze and Reduce:** Pour in the red wine, scraping up any brown bits from the pan for added flavor. Allow the wine to reduce by half, then add the beef or game stock. Continue cooking until the sauce thickens slightly, about 10 minutes.
4. **Serve with Sauce:** Return the steaks to the skillet with the sauce and spoon some over each steak. Garnish with fresh thyme sprigs and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.