Too many home game chefs have turned to the slow-cooker and a can of cream of mushroom soup to turn their venison into something that tastes like, well, cream of mushroom soup. I understand that it’s easy and edible, but it’s just not for me.
This recipe combines a mushroomy crusted venison steak with a creamy mushroom sauce. If there is an Asian market nearby, that’s your best resource for dried mushrooms. Those dried ‘shrooms found in small packages in grocery stores can be a bit pricey.
Shrooms Times Two
- 1 ½ cups dried shiitake, porcini or cremini mushrooms
- 1 tbsp fresh sage leaves, minced
- 4 8- to 10-ounce venison steaks
- salt and pepper
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh parsley leaves, minced
- pinch or two paprika
- 2 tbsp butter
- 2 tbsp flour
- ½ cup chicken broth
- ¼ cup dry white wine
- ¼ cup whipping cream
- 1 tsp Worcestershire sauce
- Tabasco sauce
- 2 green onions, white and green part, diced
- 2 cloves garlic, minced
- 2 cups fresh mushrooms, chopped
- salt and pepper to taste
- Prepare mushroom sauce. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in chicken broth, a little at a time, until incorporated. Stir in wine and cream until smooth. Add remaining sauce ingredients, and simmer for 10 to 12 minutes, stirring often. Season to taste with salt and pepper.
- Place mushrooms and sage in a food processor, and pulse until it turns into a powder. Season medallions with salt and pepper, then coat with mustard. Dust steaks with mushroom and sage powder. Heat oil in a large skillet over medium-high heat, add venison and sear on both sides until medium-rare. To serve, spoon sauce on to plates, arrange steaks over sauce, and garnish with parsley and paprika.