Venison steaks with red wine blue cheese sauce. And serve with side and veggie of … 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. Lift the steaks out and place them on a warm plate, loosely covered with foil. Spoon some sauce on a warm plate, slice Venison and fan over sauce.
Remove from the heat and cover. Rub both sides of the venison … In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half.
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, venison steaks with red wine blue cheese sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
And serve with side and veggie of … 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. Lift the steaks out and place them on a warm plate, loosely covered with foil. Spoon some sauce on a warm plate, slice Venison and fan over sauce.
Venison steaks with red wine blue cheese sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Venison steaks with red wine blue cheese sauce is something that I have loved my whole life.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Venison steaks with red wine blue cheese sauce:
- {Make ready of flour.
- {Prepare of salt.
- {Get of pepper.
- {Prepare 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..
- {Take of butter.
- {Take of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
- {Make ready of red wine, i use whatever i have, usually a cab or merlot..
- {Get of chopped onion.
- {Prepare of water.
- {Make ready of marjoram.
- {Prepare of beef bouillon granules, chicken bouillon works fine also..
- {Prepare of crumbled blue cheese.
While your wine is … Sprinkle steaks with salt and pepper. Here is how you cook that. Use more or less steaks depending on size of steaks. Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag.
Steps 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..
Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Remove the steak from the pan, put aside and keep warm. In the same pan, add the wine and … Heat a large frying pan, add a tablespoon of sunflower oil and fry the venison trimmings until browned. Add the sliced shallot trimmings, thyme, bay leaf and crushed … Our venison haunch steaks are brimming with flavour and wonderfully lean – the perfect match for a buttery red wine sauce. British, seasonal and packed full of … Melt the butter in the pan and add the chopped shallot.
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