Venison Steaks With Wild Mushroom Sauce Recipes

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

Venison steaks with wild mushroom sauce image

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

Ingredients

25g dried porcini mushrooms
3 venison steaks, about 200g each
25g butter
1 tbsp sunflower oil
1 shallot , finely chopped
2 tbsp dry sherry
1 tbsp balsamic vinegar
6 tbsp double cream
mashed potato , to serve

MARINATED VENISON STEAKS

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Marinated Venison Steaks image

Steps:

Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

VENISON WITH SHERRY-MUSHROOM SAUCE

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

Provided by Karen D.

Categories Meat and Poultry Recipes Game Meats Venison

Time 57m

Yield 3

Number Of Ingredients 11

Venison with Sherry-Mushroom Sauce image

Steps:

Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g

Ingredients

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 ounce) venison tenderloin steaks
1 tablespoon all-purpose flour
¾ cup sherry
¼ cup water

EASY VENISON STEAKS

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.

Provided by Kim127

Categories Deer

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Easy Venison Steaks image

Steps:

Mix together dry ingredients.
Coat venison steaks with flour mixture.
Melt butter over medium heat.
Saute steaks in butter for 10 minutes or until done.

Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 5.8, Cholesterol 208.6, Sodium 167.7, Carbohydrate 5.5, Fiber 0.3, Sugar 0.1, Protein 53.1

Ingredients

3 tablespoons flour
2 teaspoons Mrs. Dash seasoning mix (original)
1 teaspoon garlic salt
1 teaspoon onion salt
2 lbs venison steak
2 tablespoons butter

VENISON WITH MUSHROOM-WINE SAUCE

Provided by Ellie Krieger

Categories Wine Mushroom Sauté Meat Venison Red Wine Healthy Simmer

Yield Serves 4 people

Number Of Ingredients 11

Venison with Mushroom-Wine Sauce image

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.

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

More about "venison steaks with wild mushroom sauce recipes"

MOREL SAUCE RECIPE - VENISON WITH MOREL MUSHROOMS

Web Mar 30, 2012 Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20 to 30 minutes. Chop the morels finely. …
From honest-food.net
4.7/5 (25)
Total Time 50 mins
Category Main Course
Calories 487 per serving

In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until you are left with about 1/2 cup of liquid. Turn off the heat and set aside. Obviously skip this step if using fresh morels, and do not include the demi-glace if using.
Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20-30 minutes.
Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down on the pan to heat. They will release their water quickly. Let this simmer until the water is almost all gone, then add 3 tablespoons of butter and shallot. saute for 3-4 minutes, stirring often. Remove and set aside. If you are using dried morels, you do not need to dry-cook them first.
Either wipe the pan down or use another one. Heat it over high heat for a minute or two and add the grapeseed oil. Heat this for 1 minute. Pat the venison dry with a paper towel and place it in the pan. Sear it for 3-4 minutes on one side, then flip. Let it cook through to your taste on the other side without flipping again. Look for about another 1-3 minutes, but I use the finger test for doneness. Remove meat from pan and set aside under foil to rest.

Venison Steaks With Wild Mushroom Sauce Recipes

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

MARINATED VENISON STEAKS

VENISON WITH SHERRY-MUSHROOM SAUCE

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

EASY VENISON STEAKS

Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.

VENISON WITH MUSHROOM-WINE SAUCE

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