Easiest Way to Prepare Tantalizing Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. Heat up a frying pan to almost smoking, drizzle in a little oil. Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week.

Sprinkle on the salt, pepper, garlic. Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper. Season the steaks with lots of pepper and a little salt. You could have Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Venison steaks with red wine blue cheese sauce

1. You need 1/4 cup of flour.
2. You need 1/4 tsp of salt.
3. You need 1 pinch of pepper.
4. Prepare 6 of 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..
5. You need 1/4 cup of butter.
6. You need 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. You need 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
8. It's 1/4 cup of chopped onion.
9. You need 2 tbsp of water.
10. Prepare 1 tsp of marjoram.
11. You need 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. It's 4 oz of crumbled blue cheese.

Braised Steak With A Wild Mushroom And Madeira Sauce. Chipotle Corn Chowder With Shiitake Mushrooms. What is similar to asiago cheese. Remove meat rolls and keep warm.

Venison steaks with red wine blue cheese sauce guidance

1. In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat..
2. In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat..
3. 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).
4. Transfer steaks to warm platter and cover to keep warm..
5. 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).
6. Cook over medium heat until reduced by half, stirring constantly..
7. Add remaining butter and blue cheese..
8. Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly..
9. 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..

Remove rosemary and puree the remaining sauce. I poured the sauce back over the venison and the vegetables, and then served! Venison can no longer be regarded purely as a winter meat. While wild deer are subject to legal culling seasons, farmed venison is available all year Besides, I'm not talking about slow-roasted haunches of venison with heavy, fruity sauces, but silky, velvety, tender little steaks that you can sear in a hot. Charcoal Grilled Venison Round Steak~Chestnut Sauce~ is a dish that Sōma Yukihira cooked for his duel against Eishi Tsukasa.