Venison Steak With Port Sauce Recipes

VENISON STEAK WITH PORT AND BERRY SAUCE

Steps:

• If you are using frozen steaks then take out of the freezer the day before and allow them to defrost in the fridge overnight. Using kitchen towel, pat the steaks as dry as possible and season on both sides with a little salt and freshly ground pepper.
• Heat the butter and sunflower oil in a heavy frying pan until the butter has melted and started foaming.
• Reduce heat to medium high and use tongs to place the steaks on the pan. Cook for 3-4 minutes and turn over once nicely browned on one side (lift the edge with the tongs to check).
• Cook for a further 3-4 minutes on the other side for medium cut steaks - you will need to cook longer if the steaks are really thick.
• Once the steaks are nicely browned on both sides transfer them onto a plate and cover with foil. Leave them to rest for 5-10 minutes. Don't skip this 'resting' stage! Set aside while you are making the sauce.
• Deglaze the hot pan with a good splash of Port. Add the jelly and stir to dissolve. Add the berries and briefly cook until they start to soften and release their juices.
• Sprinkle with the chopped rosemary and serve the steaks with the sauce on the side - mashed potatoes (or celeriac) and steamed spinach make great sides or stick to a green salad a lighter meal.

VENISON STEAK WITH PORT SAUCE

Steps:

• Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
• Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
• Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Steps:

• Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
• Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
• Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE

Steps:

• Melt butter and oil in large saute pan over med-high heat.
• Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
• Remove steaks and cover with foil to keep warm.
• Turn heat down to med. and add shallots and ground pepper to pan and saute.
• Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
• Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
• Add steaks back to pan and cook 2 minute.
• Serve and enjoy!

VENISON STEAK MARINADE

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
• Drain marinade and grill steaks to desired doneness.
• I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

VENISON WITH BLACKBERRY WINE SAUCE

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.