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

This recipe combines a mushroomy crusted venison steak with a creamy, made-from-scratch mushroom sauce.
Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes
Servings: 4 servings

Ingredients

  • 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

Mushroom Sauce

  • 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

Instructions

  • 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. 

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