How to Prepare Appetizing Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. Pan fried venison steaks with red wine and redcurrant sauce: rich, gutsy and quick to prepare. Arguably better flavour than beef, undoubtedly more ethical and sustainable. The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner.

The red wine sauce to accompany it takes a bit of effort, but can you save it in jars and put it in your freezer. It's 'winey' and sweet with a real depth to complement the Serve with buttery stove-top roast potatoes and crispy stir-fried black cabbage. Top tip for making Venison steaks with red wine sauce. You can cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Venison steaks with red wine blue cheese sauce

You need 1/4 cup of flour.
Prepare 1/4 tsp of salt.
It’s 1 pinch of pepper.
You need 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..
You need 1/4 cup of butter.
Prepare 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..
It’s 1/4 cup of chopped onion.
It’s 2 tbsp of water.
It’s 1 tsp of marjoram.
Prepare 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
You need 4 oz of crumbled blue cheese.

This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine. Simmer until sauce thickens, turning to coat the steak with sauce. Remove meat rolls and keep warm.

Venison steaks with red wine blue cheese sauce step by step

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..

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