Deer Venison Steak Recipes

Deer venison Steaks with Mushroom Game Sauce 

Steaks:

4 Deer venison steaks cut from loin

Juniper berries; ground

2 ts Salt

1/3 c Butter; melted

2 c Wild mushroom game sauce

Sauce:

1 oz Dried boletus edulis

2 c Water

2 oz Fresh onions; chopped

3 tb Butter; melted

3 tb Flour

1 c Rich Deer venison stock; * see note

1/2 c Dry red wine

Salt and pepper; to taste

6 Juniper berries; crushed fine

2 Allspice berries; crushed fine

1 ts Dijon mustard

1/4 ts Paprika

2 oz Dill pickles; diced

* preferably from the game being used, commercial ok

Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the juniper berries and salt.  Saute the steaks with the butter for about 3 minutes on each side. The Deer venison should be done no more than medium rare.  Heat the wild mushroom game sauce, adjust for salt, pour over the steaks, and serve.

Sauce:

Clean mushrooms thoroughly under brisk running water. 

Combine the mushrooms and about 2 cups of water in a saucepan, and bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce.  Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, and stir for 1 minute.  Add the simmered mushroom extract, strained Deer venison stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper.  Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use.

Serves 4.

Elk Hunting  Whitetail Deer Mule Deer