Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, venison steaks with red wine blue cheese sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pan Sauce "Bordelaise" - Red Wine Reduction Steak Sauce. 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.
Venison steaks with red wine blue cheese sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Venison steaks with red wine blue cheese sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Venison steaks with red wine blue cheese sauce:
- Take 1/4 cup flour
- Get 1/4 tsp salt
- Prepare 1 pinch pepper
- Prepare 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.
- Make ready 1/4 cup butter
- Take 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- Take 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Take 1/4 cup chopped onion
- Prepare 2 tbsp water
- Get 1 tsp marjoram
- Prepare 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
- Prepare 4 oz crumbled blue cheese
Heat the olive oil in a frying pan. They should be slightly pink in the middle. 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.
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.
Venison steaks are quickly pan-seared and served with a silky blackberry sauce. All Reviews for Venison with Blackberry Wine Sauce. Served with potato wedges and arugula goat cheese salad. 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.
So that’s going to wrap it up for this special food venison steaks with red wine blue cheese sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
