Venison steaks with red wine blue cheese sauce
Venison steaks with red wine blue cheese sauce

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, venison steaks with red wine blue cheese sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Venison steaks with red wine blue cheese sauce is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Venison steaks with red wine blue cheese sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

Pan Roasted Venison - Jamie at Home. 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.

To begin with this particular recipe, we have to first prepare a few components. You can cook venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Venison steaks with red wine blue cheese sauce:
  1. Take 1/4 cup flour
  2. Take 1/4 tsp salt
  3. Take 1 pinch pepper
  4. 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.
  5. Prepare 1/4 cup butter
  6. Prepare 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
  7. Get 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
  8. Prepare 1/4 cup chopped onion
  9. Get 2 tbsp water
  10. Get 1 tsp marjoram
  11. Prepare 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
  12. Prepare 4 oz crumbled blue cheese

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. I liked the wine so much that I was embarrassing Kees with the noises of appreciation that I was making. Roe deer is a small type of venison that is prized for the flavor of its meat, thanks to the roe deer's very picky eating habits (it doesn't graze Mussels with Blue Cheese (Moules au Roquefort). 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.

Steps to make Venison steaks with red wine blue cheese sauce:
  1. In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat.
  2. In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat.
  3. 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)
  4. Transfer steaks to warm platter and cover to keep warm.
  5. 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)
  6. Cook over medium heat until reduced by half, stirring constantly.
  7. Add remaining butter and blue cheese.
  8. Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly.
  9. 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.

Roe deer is a small type of venison that is prized for the flavor of its meat, thanks to the roe deer's very picky eating habits (it doesn't graze Mussels with Blue Cheese (Moules au Roquefort). 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. Lean venison loin dressed with a luscious red wine sauce. Good venison is buttery and beefy, hardly gamey at all.

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