Venison Steaks With Wild Mushroom Sauce 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.

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.

MCLEMORE GRILLED VENISON STEAKS WITH WILD MUSHROOMS

Steps:

• In a medium saute pan, over medium heat, quickly saute the garlic in hot oil for 3 minutes. Add all of the remaining ingredients except venison steaks and balance seasonings. Brush this warm "dressing" over the venison steaks, covering both sides, and immediately place steaks on hot grill about 6 inches above glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on other side. Remove grilled steaks to a broad platter and cover to keep warm while you prepare their wild mushroom compliment.
• Heat the butter and oil in a large saute pan over medium heat; when oil and butter are hot, saute the onions and garlic, stirring continually, for 3 to 5 minutes. Add bear's head tooth mushroom chunks and the cracked peppercorns; stir well for another 5 minutes. Now add the oyster mushroom pieces and remaining seasonings and blend well, simmering for another 5 minutes. Add chicken stock, if necessary, to develop a nice gravy (the amount of stock will depend on how "thirsty" the mushrooms are). Simmer just until the mushrooms seem tender.
• Serve the hot grilled steaks with the wild mushrooms spooned over and around them. Garnish with fresh watercress, parsley branches, and trimmed scallions.

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.

ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE

Steps:

• Preheat oven to 220°C/425°F/Gas Mark 7.
• Rub lard or duck fat on meaty side of saddle.
• Season the saddle generously with salt and pepper.
• Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
• Lower oven to 150°C/300°F/Gas Mark 3.
• Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
• While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
• When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
• Pour the juices and wine from roasting pan into a sauce pan on high heat.
• Mix cold water and starch and add to the sauce pan.
• Bring to a boil and allow sauce to thicken.
• After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
• Crumble the ham into the sauce and taste and add salt and pepper as necessary.
• Serve with hot dumplings, potatoes or rice and a salad.

VENISON WITH MUSHROOM-WINE SAUCE

Steps:

• 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
• 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.