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 red wine sauce to accompany it takes a bit of effort, but can you save it in jars and put it in your freezer.

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. The rich combination of red wine and chocolate wonderfully compliment the layered flavors of venison steaks in this decadent date night dinner. Wild game like deer meat makes for a unique meal, and the red wine chocolate sauce will definitely impress your significant other. You can cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Venison steaks with red wine blue cheese sauce

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

Spiced Venison Steaks with Red-Cabbage Confit and Red-Wine SauceEpicurious. 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. Lean venison loin dressed with a luscious red wine sauce.

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..

Good venison is buttery and beefy, hardly gamey at all. Amy Thielen likes to freeze then wet-age wild venison to allow its fibers to relax, thawing it in its vacuum-sealed package in the refrigerator for at least a week. Great recipe for Venison steaks with red wine blue cheese sauce. This sauce is the heart of the dish and goes great with any steak but especially venison loin steaks. If you like red wine, blue cheese and bold flavors your gonna love this. ¾ cup soy sauce. ½ cup red wine vinegar. ½ cup freshly squeezed lemon juice.