Mclemore Grilled Venison Steaks With Wild Mushrooms Food

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

GRILLED VENISON STEAKS

Steps:

• Salt and Pepper Preparation
• Season the steaks liberally on both sides with salt and pepper.
• Cajun Rub Preparation
• Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
• Marinade Preparation
• Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
• To Grill
• With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
• As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
• Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
• Remove the steaks from the grill at 125° for medium rare and 130° for medium.
• Set aside to rest for 10 minutes before serving.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of 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.
• 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 heat, and simmer for 15 minutes.

PAN FRIED VENISON STEAK WITH APPLE AND MUSHROOM SAUCE AND SAUTE

Steps:

• Gently heat the butter and oil in a frying pan and sauté the potatoes over a low heat, for 6-8 minutes or until soft.
• Heat the oil in a large frying pan and sauté the mushrooms and apples for a few minutes until soft. Remove from the heat and keep warm.
• In the same pan, reduce the red wine for 3-4 minutes.
• Return the mushroom and apple mixture to the pan and simmer for two minutes.
• Heat the oil in a separate pan and fry the venison steaks for 3-4 minutes on either side, or according to personal taste.
• Remove from the heat and serve with the sautéed potatoes and mushroom and apple mixture.

GRILLED S'MORES

Steps:

• Set up a grill for indirect cooking over medium (see Cook's Notes below). Place 8 graham-cracker halves on cooler side of grill. Top 4 halves with chocolate and 4 with marshmallows. Cover grill and cook until chocolate melts and marshmallows soften, 3 to 5 minutes. Sandwich and serve immediately.