Venison steaks with red wine blue cheese sauce. Great recipe for Venison steaks with red wine blue cheese sauce. This sauce is the heart of the dish and goes great with any steak but especially venison loin steaks. If you like red wine, blue cheese and bold flavors your gonna love this.
Season Venison with Salt and Pepper. Over high heat sear Venison in the clarified Butter in an ovenproof sauté pan. Meanwhile, place the skillet back over medium-high heat, and add the red wine. 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
- Prepare 1/4 cup of flour.
- It’s 1/4 tsp of salt.
- It’s 1 pinch of pepper.
- It’s 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..
- It’s 1/4 cup of butter.
- It’s 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
- You need 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
- Prepare 1/4 cup of chopped onion.
- It’s 2 tbsp of water.
- Prepare 1 tsp of marjoram.
- It’s 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
- You need 4 oz of crumbled blue cheese.
Michelle Cain from the Indiana Division of Fish and Wildlife shows how to cook a delicious venison steak with bleu cheese sauce and sauteed vegetables for a quick and easy meal. wine pairing. I assume that with a gorgeous venison steak with blackberry sauce you'll have a nice bottle of red! The best type of red wine with this meal is a full-bodied rich wine. Print For a start venison is quite a bit leaner than most beef cuts with a finer texture which tends to favour more elegant wines such as red burgundy, barolo or mature Bordeaux – certainly when it's served as a roast or a fillet (see this sensational match) Pinot noir is also particularly good with a venison tartare.
Venison steaks with red wine blue cheese sauce instructions
- 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..
It's All About The Sauce: Pairing Wine with Lamb, Steak, and Other Red Meat THE BASICS. Leaner = Lighter – As a general rule, the leaner the red meat you are matching, the lighter the red wine you can use. If you like red wine, blue cheese and bold flavors your gonna love this. It quickly became a staple in my cooking arsenal. The veining in blue cheeses has a touch of bitterness that can be deliciously offset by a dessert or fortified wine but there are other occasions on which you eat blue cheese in a savoury dish or with other ingredients when a drier white or a red wine would work better.