Venison Steak With Reduced Cabernet And Sauternes Sauce Recipes

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FLAT IRON STEAK WITH CABERNET SAUCE



Flat Iron Steak with Cabernet Sauce image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 (1 1/2-pound) flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
  • In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
  • Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
  • Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
  • Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

VENISON STEAK WITH PEPPERS AND ONIONS



Venison Steak with Peppers and Onions image

This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.

Provided by Barbara Z.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Yield 4

Number Of Ingredients 12

2 ½ tablespoons beef broth
2 ½ tablespoons dry sherry
4 teaspoons soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
1 pound lean venison, cut into thin strips
1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons steak seasoning
1 onion, halved and sliced
3 bell peppers, sliced into thin strips
2 tablespoons vegetable oil
1 tablespoon cornstarch

Steps:

  • In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
  • Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
  • Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
  • Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

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.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

VENISON STEAK MARINADE



Venison Steak Marinade image

This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!

Provided by JustJan

Categories     Deer

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 -2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak

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 STEAK WITH PORT SAUCE



Venison steak with Port sauce image

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

750g small potatoes , halved or quartered if some are large
2 tbsp olive oil
4 venison steaks
1 tbsp cracked black pepper
chopped parsley , to serve (optional)
zest 1 orange , removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick

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.

Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium

VENISON TENDERLOIN WITH CABERNET SAUCE



Venison Tenderloin with Cabernet Sauce image

Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.

Provided by TOOLBELT DIVA

Categories     Wild Game

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the venison with garlic and sprinkle with salt and pepper.
  • Put olive oil in a heavy skillet.
  • Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
  • Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
  • Reduce by half over medium heat- about 8 minutes.
  • Strain out vegetables and discard.
  • In a saucepan, reduce broth by half over high heat- about 7 minutes.
  • Combine all the liquids.
  • When meat is done, remove to cutting board and cover loosely with foil.
  • Pour any fat from the pan and deglaze with the reduced liquids
  • Whisk in the cold butter and add salt and pepper.
  • Spoon a bit of sauce over each meat serving.

VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE



Venison Steaks W/ Creamy Pepper & Brandy Sauce image

The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy!

Provided by KLBoyle

Categories     Deer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs venison steak (I like back strap)
3 tablespoons oil
1 large shallot, minced
1 tablespoon butter
2 tablespoons fresh ground pepper
1/3 cup brandy
1/4 cup red wine
1 cup beef stock
1/3 cup sour cream
salt and pepper

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!

Nutrition Facts : Calories 444, Fat 21.4, SaturatedFat 7.6, Cholesterol 160.8, Sodium 315.8, Carbohydrate 4.1, Fiber 0.8, Sugar 0.1, Protein 40.9

VENISON STEAK



Venison Steak image

Tender, flavorful, and fast. I am so grateful! Scott knew how much we like venison, so he came by yesterday and gave us about 70 pounds of venison!... fresh, just packaged, and a doe. Last night was venison steak... recipe to follow, and tonight was tenderloins. Will post that later. I checked the Zaar to see what people did. There were only 5 recipes for venison steak, and all took way longer than I wanted. So here it is, I made it up as I went along. Boy was it yummy!

Provided by Sweetiebarbara

Categories     Deer

Time 35m

Yield 1 peppered steak, 4 serving(s)

Number Of Ingredients 5

1 lb venison (steak)
2 tablespoons peppercorns (freshly ground)
3 tablespoons butter
2 medium onions (sliced)
salt

Steps:

  • Put 1 tablespoon pepper on wax paper in shape of steak.
  • Put steak on pepper and sprinkle second tablespoon of pepper on steak.
  • Melt butter in heavy large skillet and saute onions.
  • Remove onions when done and move to serving platter.
  • Saute peppered steak in remaining butter, in skillet, over medium heat for 3 minutes.
  • Turn steak over and cook for 2 more minutes.
  • Serve.

Nutrition Facts : Calories 361.3, Fat 13, SaturatedFat 7, Cholesterol 118.1, Sodium 130.9, Carbohydrate 38, Fiber 14, Sugar 2.7, Protein 31.8

VENISON WITH SHERRY-MUSHROOM SAUCE



Venison with Sherry-Mushroom Sauce image

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

Provided by Karen D.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 57m

Yield 3

Number Of Ingredients 11

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 ounce) venison tenderloin steaks
1 tablespoon all-purpose flour
¾ cup sherry
¼ cup water

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.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g

SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE



Spiced Venison Steaks with Red-Cabbage Confit and Red-Wine Sauce image

Categories     Sauté     Venison     Gourmet

Yield Serves 8

Number Of Ingredients 10

a 3 1/2- to 4-pound boneless loin of venison,* trimmed and cut crosswise into eight 4- to 6-ounce steaks, reserving any remaining for another use
2 tablespoons black peppercorns
2 tablespoons Szechwan peppercorns (available at Oriental markets, specialty foods, shops, and some supermarkets)
2 tablespoons dried allspice berries
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1/2 cup minced white part of scallion plus 1/3 cup thinly sliced scallion green
1 cup dry red wine
red-cabbage confit as an accompaniment
*available at many butcher shops, specialty foods shops, and some supermarkets.

Steps:

  • Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
  • In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.

GRILLED VENISON STEAKS



Grilled Venison Steaks image

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories     Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

Steps:

  • Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
  • While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
  • Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
  • Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
  • Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
  • Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg

VENISON STEAK WITH REDUCED CABERNET AND SAUTERNES SAUCE



Venison Steak With Reduced Cabernet and Sauternes Sauce image

This recipe appeals to me because the sauce is based on a cabernet "syrup" and then this is added to stock and reduced again making a sauce with a lot of depth and flavor. It takes time to reduce it but its worth it.

Provided by MarraMamba

Categories     Deer

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 12

2 pieces turner venison steak
4 cups cabernet sauvignon wine
2 tablespoons olive oil
1 onion (chopped)
1 celery (chopped)
4 garlic cloves (chopped)
1 sprig fresh thyme
1 small bay leaf
1 sprig fresh parsley
10 peppercorns
1 tablespoon sauterne
3 1/2 cups chicken stock or 3 1/2 cups veal stock

Steps:

  • In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
  • In a medium sauté pan, add oil, vegetables, and peppercorns. Cook until the vegetables are soft. Add garlic and continue cooking for a few minutes. Add sauterne and quickly deglaze pan.
  • Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce by a third, and pour sauce through a fine sieve. In a clean sauce pan, continue reducing until sauce is thick enough to coat the back of a spoon.
  • Grill steaks under a broiler or on a ridged grill pan until rare to medium rare (i like rare), slice and serve with the sauce.

Nutrition Facts : Calories 695.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 12.6, Sodium 619.8, Carbohydrate 35.1, Fiber 1.2, Sugar 9.4, Protein 11.9

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From recipeland.com


10 BEST SAUCE FOR VENISON TENDERLOIN RECIPES | YUMMLY
2022-07-08 fish sauce, raw skinned peanuts, galangal, lime juice, water and 8 more Fresh Tomato Vodka Sauce KitchenAid grape tomatoes, garlic, vodka, unsalted butter, basil …
From yummly.com


THE BEST VENISON STEAK WITH OREGANO | EASY RECIPE
2022-01-15 Instructions. The night before or morning of: Pat the steaks dry with paper towels and rub 1 tablespoon olive oil all over each steak. Mix together salt, pepper, garlic powder and oregano in a small bowl. Coat the steaks on every side with the seasoning mix and use all of it!
From thehomeintent.com


VENISON STEAK RECIPES WITH STROGANOFF SAUCE | DOWNFIELD FARM
Gently fry the onion and garlic in a little butter until browned and soft. Add in the mushrooms and cook until the liquid evaporates. Stir in the paprika, tomato puree and brandy, and cook for a few minutes. Add the stock, bring to the boil, then simmer until the sauce thickens. Add the sour cream and gherkins, and season to taste.
From downfieldfarm.com


WHAT SAUCE GOES WITH VENISON? ⋆ 12 OF THE BEST TO TRY ⋆
The below sauces are ideal for venison: Blackberry sauce – Great for venison loin or steaks, or any other red meat for that matter. As the name suggests, a typical recipe of this sauce is made from blackberries, garlic, wine, stock, butter and onion. Red wine sauce – Easily made with minimal ingredients. Red wine, stock, butter and ...
From wewantthesauce.com


VENISON STEAKS WITH RED WINE SAUCE | DINNER RECIPES | GOODTO
2013-03-06 Put the pan on the hob and bring to the boil, then reduce to a simmer for 20-30 mins, to reduce the sauce by half. Allow to cool and transfer to clean jars until needed. For the steaks. Remove from the fridge at least an hour before cooking, then …
From goodto.com


VENISON IN CABERNET SAUCE RECIPE | MISSHOMEMADE.COM
Bring the meat out and mix 1/3 cup of wine and the cornstarch together. Whisk it into the sauce that the tenderloin was cook in, and stir until it thickens. Serve with the Cabernet sauce. Pour the juices into a saucepan through a strainer. Let it sit for …
From misshomemade.com


EASY CABERNET SAUCE RECIPE FOR BEEF OR LAMB - THE SPRUCE EATS
2021-12-03 Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute. Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally. Add heavy cream and butter; continue simmering until reduced ...
From thespruceeats.com


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