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The ingredients needed to make Venison steaks with red wine blue cheese sauce:
- Use 1/4 cup of flour.
- You need 1/4 tsp of salt.
- Prepare 1 pinch of pepper.
- Take 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.
- Prepare 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
- Prepare 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
- Take 1/4 cup of chopped onion.
- You need 2 tbsp of water.
- Take 1 tsp of marjoram.
- Prepare 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
- Use 4 oz of crumbled blue cheese.
Steps to make Venison steaks with red wine blue cheese sauce:
- 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..
Sprinkle on the salt, pepper, garlic. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine. Lean venison loin dressed with a luscious red wine sauce. Good venison is buttery and beefy, hardly gamey at all.
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