Venison steaks with red wine blue cheese sauce. Pan fried venison steaks with red wine and redcurrant sauce: rich, gutsy and quick to prepare. Arguably better flavour than beef, undoubtedly more ethical and sustainable. The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner..
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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 Serve with buttery stove-top roast potatoes and crispy stir-fried black cabbage. Top tip for making Venison steaks with red wine sauce.
This is really an effortless quick recipe for Venison steaks with red wine blue cheese sauce come already cooked, therefore this recipe involves merely heating it through. No longer over-cook it or it can lose its juicy benefits. You can cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Venison steaks with red wine blue cheese sauce
- Prepare 1/4 cup of flour.
- Prepare 1/4 tsp of salt.
- You need 1 pinch of pepper.
- You need 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..
- You need 1/4 cup of butter.
- You need 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
- It’s 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
- Prepare 1/4 cup of chopped onion.
- You need 2 tbsp of water.
- You need 1 tsp of marjoram.
- You need 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
- Prepare 4 oz of crumbled blue cheese.
Simmer until sauce thickens, turning to coat the steak with sauce. We hit the red wine blue cheese sauce, after the ribeyes soaked up a little, with a dusting of corn starch to. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Remove meat rolls and keep warm.
Venison steaks with red wine blue cheese sauce step by step
- 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..
Remove rosemary and puree the remaining sauce. Venison Steaks with Red Wine Fig Sauce. With a peppercorn sauce, match with wines with peppery notes. Readers requested recipes for a coconut filling for a Tunnel cake and a Blue-Cheese-Crusted Steaks with Red Wine Sauce. A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal.
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You can serve this Venison steaks with red wine blue cheese sauce with the variety of other vegetables, these kinds of as potatoes, rice in addition to a salad or eco-friendly beans for a full meal.