Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, venison steaks with red wine blue cheese sauce. One of my favorites food recipes. This time, I will make it a little 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. Here is how you cook that. Steps to make Venison steaks with red wine blue cheese sauce: In shallow dish, combine flour, salt and pepper.
Venison steaks with red wine blue cheese sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Venison steaks with red wine blue cheese sauce is something that I have loved my entire life. They’re nice and they look fantastic.
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 it.
The ingredients needed to make Venison steaks with red wine blue cheese sauce:
- Get 1/4 cup flour
- Get 1/4 tsp salt
- Prepare 1 pinch pepper
- Take 6 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.
- Make ready 1/4 cup butter
- Take 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- Get 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Prepare 1/4 cup chopped onion
- Prepare 2 tbsp water
- Get 1 tsp marjoram
- Make ready 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
- Get 4 oz 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. Remove the venison to a large platter and let rest.
Instructions to make Venison steaks with red wine blue cheese sauce:
- 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.
Remove the cast iron skillet from the oven and place over high heat. Remove the venison to a large platter and let rest. Meanwhile, place the skillet back over medium-high heat, and add the red wine. Sprinkle steaks with salt and pepper. Transfer steaks to rimmed baking sheet; reserve skillet.
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