How to Make Tasty 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. Heat up a frying pan to almost smoking, drizzle in a little oil. The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner.

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. 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 richness of the meat. You can have 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

1. It's 1/4 cup of flour.
2. Prepare 1/4 tsp of salt.
3. It's 1 pinch of pepper.
4. 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..
5. You need 1/4 cup of butter.
6. You need 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. It's 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. You need 2 tbsp of water.
10. You need 1 tsp of marjoram.
11. It's 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. It's 4 oz of crumbled blue cheese.

Brush the venison fillet or steaks with the olive oil and season well. Heat a large frying pan over a high heat and fry to your liking, then rest on a plate Slice the venison, put on a serving platter or board and drizzle over the red wine sauce. Serve with the rhubarb chutney, mashed potatoes and some. Crispy Venison Steaks with Spéculoos Crust and Blueberry Sauce On dine chez Nanou.

Venison steaks with red wine blue cheese sauce instructions

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..

White Black Red Green Blue Yellow Magenta Cyan. Venison Steak with Port and Red Berry Sauce SuperGolden Bakes. Steak and Scallion Rolls Cabot Cheese. To make the clove sauce, bring the red wine, red wine vinegar, redcurrant jelly and cloves to the boil in a saucepan over a high heat, stirring to dissolve the jelly. 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.