Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, venison steaks with red wine blue cheese sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Venison steaks with red wine blue cheese sauce is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Venison steaks with red wine blue cheese sauce is something which I have loved my whole life. They’re fine and they look fantastic.
Heat up a frying pan to almost smoking, drizzle in a little oil. It's 'winey' and sweet with a real depth to complement the richness of the meat.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Get 1/4 tsp salt
- Take 1 pinch pepper
- Get 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
- Take 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- Get 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Make ready 1/4 cup chopped onion
- Make ready 2 tbsp water
- Get 1 tsp marjoram
- Make ready 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
- Get 4 oz crumbled blue cheese
Instructions 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.
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Pan fried venison steaks with red wine and redcurrant sauce- rich, gutsy and quick to prepare. Heat up a frying pan to almost smoking, drizzle in a little oil. The red wine sauce to accompany it takes a bit of effort, but can you save it in jars and put it in your freezer. It's 'winey' and sweet with a real depth to complement the richness of the meat. Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner. Wild game like deer meat makes for a unique meal, and the red wine chocolate sauce will definitely impress your significant other. Lean venison loin dressed with a luscious red wine sauce. Good venison is buttery and beefy, hardly gamey at all. 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. Venison Steaks with Red Currant Sauce and Garlic Mashed PotatoesRecipesPlus. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. For the venison steaks, melt the butter with the rapeseed oil in a large frying pan set over a high heat until the butter just starts to turn a. 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. Remove meat rolls and keep warm. Remove rosemary and puree the remaining sauce. Venison Steaks with Red Wine Fig Sauce.
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