Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, venison steaks with red wine blue cheese sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Venison steaks with red wine blue cheese sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Venison steaks with red wine blue cheese sauce is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we must first 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:
- Make ready 1/4 cup flour
- Get 1/4 tsp salt
- Take 1 pinch pepper
- Make ready 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.
- Take 1/4 cup butter
- Make ready 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- Make ready 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Get 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.
- Make ready 4 oz crumbled blue cheese
Crispy Venison Steaks with Spéculoos Crust and Blueberry Sauce On dine chez Nanou. White Black Red Green Blue Yellow Magenta Cyan. Venison Steak with Port and Red Berry Sauce SuperGolden Bakes. Steak and Scallion Rolls Cabot Cheese. ¾ cup soy sauce. ½ cup red wine vinegar. ½ cup freshly squeezed lemon juice.
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 Steak with Port and Red Berry Sauce SuperGolden Bakes. Steak and Scallion Rolls Cabot Cheese. ¾ cup soy sauce. ½ cup red wine vinegar. ½ cup freshly squeezed lemon juice. Remove venison from marinade and season with salt and pepper. Lean venison loin dressed with a luscious red wine sauce. Good venison is buttery and beefy, hardly gamey at all.
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