29 November 2012

Venison Steaks with Mushrooms

Another successful hunt and another traditional venison tenderloin dinner.  This is probably the one time a year I actually cook steaks.  In fact, I didn't even save more than the 6 slices of tenderloin for this dinner because last year I ended up chunking all of it to cook in stews or curries anyway.  

But I really liked how this recipe turned out, so I might save a few more steaks if my man gets a doe too.  

As I remember it:

Venison Steaks with Mushroom Sauce
3-4 servings, depending on how hungry you are!

6 venison tenderloin steaks
garlic, salt, and pepper for rubbing

2 TBSP butter

1/2 onion, sliced
1-2 cups sliced mushrooms (I had baby bellas)
1 clove garlic, minced
1 cup broth (I just had vegetarian bullion on hand)
1 TBSP worcestershire sauce
1 TBSP balsamic vinegar (this would be better with wine or sherry)
1 TBSP flour mixed smooth with a few tablespoons water
salt, pepper, ground rosemary to taste

Instructions:  Pound out your venison steaks to about 1/2-inch thick.  Rub on one side with minced garlic, salt and pepper.  Rub on other side with salt and pepper.  Set aside to marinate until ready to continue with the recipe.

Melt butter in a skillet over medium heat and sear the steaks 1-2 minutes on each side until browned.  Remove from skillet and set aside.  In the same skillet sautee onions for a few minutes until beginning to turn translucent.  Add more butter if necessary.  Add mushrooms and garlic and continue to sautee over medium heat until the mushrooms are "wilted" (do you know what I mean?).  Add remaining ingredients to skillet and simmer until thickened.  Put steaks back in to the sauce and simmer, covered, a few minutes on each side until done to your liking.  Serve over potatoes or rice!

Cook's Word: when I first made the sauce, I didn't think to add flour for thickening, which is why it got added in later with water.  However, I think it would be just as well to sprinkle flour over the mushroom/onion saute and cook a minute or so before adding the other liquids.  I also simmered the steaks in the sauce longer than I would another time (about 1/2 hour) but they were nice and tender, so no harm done.  I did need to keep flipping them because the top would dry out.  I suppose I could have kept the pan covered and eliminated that problem.  Yeah, there are always improvements for next time.  We all liked the flavor very well, though.  This served four adults with medium appetites, so you might want to consider doing at least two steaks per person if you have BIG appetites!

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