Recipe of Quick Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese 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. Gordon Ramsay Demonstrates How To Cook Venison With A Red Wine & Chocolate Sauce

Venison steaks are quickly pan-seared and served with a silky blackberry sauce. Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Crispy Venison Steaks with Spéculoos Crust and Blueberry Sauce On dine chez Nanou. You can cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Venison steaks with red wine blue cheese sauce

1. Prepare 1/4 cup of flour.
2. It's 1/4 tsp of salt.
3. You need 1 pinch of pepper.
4. Prepare 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..
5. You need 1/4 cup of butter.
6. Prepare 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. Prepare 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
8. You need 1/4 cup of chopped onion.
9. It's 2 tbsp of water.
10. You need 1 tsp of marjoram.
11. You need 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. Prepare 4 oz of crumbled blue cheese.

White Black Red Green Blue Yellow Magenta Cyan. Venison Steak with Port and Red Berry Sauce SuperGolden Bakes. Steak and Scallion Rolls Cabot Cheese. 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.

Venison steaks with red wine blue cheese sauce instructions

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..

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. This way of preparing sous-vide braised venison was inspired by a recipe from Piemonte in Italy to braise beef in red wine (or more specifically, in Barolo) The traditional recipe tells you to marinate the meat in the wine before cooking, but that is not necessary at all if you are going to cook it sous-vide. Lean venison loin dressed with a luscious red wine sauce. Good venison is buttery and beefy, hardly gamey at all. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week.