How to Make Super Quick Homemade Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. 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.

Here is how you cook that. 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.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, venison steaks with red wine blue cheese sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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.

Venison steaks with red wine blue cheese sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Venison steaks with red wine blue cheese sauce is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first 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:

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

Remove from the heat and cover. Rub both sides of the venison steaks generously with salt and pepper. Remove the cast iron skillet from the oven and place over high heat. Sprinkle steaks with salt and pepper.

Instructions 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..

Transfer steaks to rimmed baking sheet; reserve skillet. 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. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven. Salt and pepper the venison and sear on all sides until deep brown.

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