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. Lean venison loin dressed with a luscious red wine sauce. You can Cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Venison steaks with red wine blue cheese sauce

What You needis 1/4 cup of flour.
What You needis 1/4 tsp of salt.
It's 1 pinch of pepper.
Lets Go Prepare 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..
It's 1/4 cup of butter.
It's 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
Lets Go Prepare 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
What You needis 1/4 cup of chopped onion.
It's 2 tbsp of water.
Lets Go Prepare 1 tsp of marjoram.
What You needis 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
What You needis 4 oz of crumbled blue cheese.

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. The tanginess of the blue cheese topping and the richness of the red wine sauce make these tender filet steaks a special treat. Blend cheese, bread crumbs and parsley in a small bowl.

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..

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. Sprinkle on the salt, pepper, garlic. Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper.