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Grilled Venison Steak with Balsamic Morel Sauce

Ingredients

  • 4 6 – 8 ounce deer steaks trimmed of all fat and gristle; about 1 inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons fresh garlic minced
  • *** salt and freshly ground black pepper
  • Balsamic Morel Sauce
  • 2 tablespoons olive oil
  • 3 tablespoons green onion white part only; minced
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 1 sprig fresh rosemary
  • 1 cup fresh morel mushrooms quickly rinsed and dried
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon cornstarch mixed with equal part cold water
  • *** salt and freshly ground black pepper

Instructions

  • To season meat, combine olive oil and garlic and rub mixture over steaks. Season steaks with salt and pepper. Let rest at room temperature for 20 minutes. Grill over a medium-hot barbecue grill until rare to medium-rare. Allow meat to rest for a few minutes before serving.
  • To prepare sauce, heat oil over medium heat in a medium saucepan. Add onion and sauté for 2 minutes. Add pepper, balsamic vinegar, wine, broth and rosemary. Bring to a boil and then simmer until liquid is reduced by one-half. Stir in mushrooms and mustard. Cook for 5 – 6 minutes. Stir in cornstarch mixture and stir until sauce is thickened. If sauce gets too thick, add a little more wine or broth. If it’s too thin, add a little more of the cornstarch and cold water mixture.
  • To serve, arrange steaks on plates and spoon sauce over.