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
- 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
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.