So in recent weeks there has been venison taco soup, venison lasagna, and now venison steaks. Mmmm. I must say knowing hunters is probably one of the best things in the world. Can't wait to go out and try it myself.
So Mike decided we were going to have venison steaks he had in the freezer for dinner. I was definitely OK with that. I was given the task of finding a suitable recipe for it. So I surfed the web for something that would work with our palates. Well I soon stumbled upon this beauty of a recipe, which when I told Mike what it was he gave a resounding "DONE." So to the store we went to gather the remaining ingredients we needed that aren't kept on hand due to spoilage over a specific length of time.
This is "Venison with Sherry-Mushroom Sauce." How lovely and fancy does that sound? Right?
Of course sherry makes me think of a house wife cooking with it while also drinking it. Why? No clue, probably my watching old TV shows has something to do with it, preconceptions of the 1950's I suppose. Oh well. No we did not drink the cooking sherry while cooking.
First we decided that we were going to add bacon to this recipe, one, because there was bacon to be used, and two because bacon just make everything better. And what tastes better than onions cooked in bacon fat? Butter, as the recipe suggests, doesn't taste nearly as good. So we cooked the bacon until crispy. Chopped it and set aside. We then cooked the onions in the bacon fat until just soft followed by adding in the mushrooms and bacon. Then cooked until mushrooms were soft.
Once that was done we had to flour the steaks with the seasoned flour and then sear on each side for about 7 minutes, more or less depending on the stove top.
Once the steaks were seared, butter and flour were added to the pan, to create a light roux to have the sherry and water added. Then everybody got inn the pool to be simmered until thick and delicious. I must say that the apartment started smelling pretty great at this point.
Sides were chosen to be sliced carrots that Mike added honey and a tad bit of cayenne pepper. We also served this with egg noodles, which were forgotten about until the steaks were done, hence the lack of them in the picture below.
This is a keeper recipe for sure. Of course I'm sure we will try substituting duck for venison at some point as we are still searching for a recipe that makes the duck taste better than previous recipes.
Venison Steak with Sherry-Mushroom Sauce
Prep: 20 min Cook: 37 min
Ingredients
1/2 cup all purpose flour
1/2 tsp ground sage
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 oz) venison tenderloin steaks
1 Tbsp all purpose flour
3/4 cup sherry
1/4 cup water
Directions
Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tbsp butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan and set aside.
Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase the heat, and simmer for 15 minutes.
Serve with your choice of side, such as egg noodles/rice and veggies.
To say the least this was a hit for all. Sent some off with the roomie to work and she cleaned her plate. Sounds perfect. Will definitely be making this again, much like the goose with sweet chili sauce.
So even if you have a different type of meat, don't be afraid to find new recipes to cook it. Whether it be venison, duck, or goose. Even squirrel or rabbit. Experiment, try new things, go out and cook.
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