Recipe of Super Quick Homemade Venison steaks with red wine blue cheese sauce

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Venison steaks with red wine blue cheese sauce. 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 rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner. Add the red wine and reduce until the liquid has almost entirely evaporated. Venison steaks are quickly pan-seared and served with a silky blackberry sauce.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, venison steaks with red wine blue cheese sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Venison steaks with red wine blue cheese sauce is one of the most well liked of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Venison steaks with red wine blue cheese sauce is something which I've loved my whole life.

To get started with this recipe, we must first prepare a few components. 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:

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

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. 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. Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper.

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