Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, venison steaks with red wine blue cheese sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. This makes for medium rare, but the cookedness can be further.. For Venison Steak Recipes on Yummly
Venison steaks with red wine blue cheese sauce is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Venison steaks with red wine blue cheese sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Venison steaks with red wine blue cheese sauce:
- Make ready 1/4 cup flour
- Take 1/4 tsp salt
- Take 1 pinch pepper
- Make ready 6 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.
- Get 1/4 cup butter
- Get 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- Make ready 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Prepare 1/4 cup chopped onion
- Get 2 tbsp water
- Make ready 1 tsp marjoram
- Prepare 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
- Take 4 oz crumbled blue cheese
Venison steaks are quickly pan-seared and served with a silky blackberry sauce. All Reviews for Venison with Blackberry Wine Sauce. The tanginess of the blue cheese topping and the richness of the red wine sauce make these tender filet steaks a special treat. Blend cheese, bread crumbs and parsley in a small bowl.
Steps to make Venison steaks with red wine blue cheese sauce:
- In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat.
- In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat.
- When butter and oil is heated, add steaks and cook for 6 to 8 minutes, or until desired doneness, turning steaks once. (keep in mind venison is always best if cooked to medium or under, but any doneness will be delicious with this dish)
- Transfer steaks to warm platter and cover to keep warm.
- To same skillet/pan, add wine, onion, water, marjoram, and bouillon. (I usually have this mixture already combined in a container so I can quickly add ingredients to skillet/pan all at once for this step)
- Cook over medium heat until reduced by half, stirring constantly.
- Add remaining butter and blue cheese.
- Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly.
- Spoon sauce over steaks. And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper.
Venison fillet steaks are pan-seared and served with a smooth blackberry and red wine sauce. Serve the steaks with the sauce and a few fresh blackberries. Remove meat rolls and keep warm. Remove rosemary and puree the remaining sauce. Venison Steaks with Red Wine Fig Sauce.
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