Pan Seared Venison Loin With Blue Cheese Recipe

Name: Pan Seared Venison Loin With Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each 6 ounce Venison Short Loin steaks; 1 ounce Clarified Butter; 1 tablespoon Minced Shallot; 1 cup Ruby Port; 1/4 cup Creme De Cassis; 2 tablespoons Dried Black Currants; 1 each Bay Leaf; 1/4 cup Demi Glace; 6 ounces Great Hill Blue Cheese ( a very creamy Roquefort like domestic); Salt and Pepper to taste

Servings: persons

1
Season Venison with Salt and Pepper.
2
Over high heat sear Venison in the clarified Butter in an ovenproof saute pan.
3
Turn over and finish in a 450 degree oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does)
4
Remove from pan and keep warm.
5
(Use caution, as the pan's handle will be hot) Remove excess fat and return pan to medium heat and add Shallots. Saute until translucent and deglaze with Port and Creme de Cassis. Add the Dried Currants and Bay Leaf. Reduce by 1/2.
6
Add Demi Glace and reduce by 1/3. Strain and adjust seasoning.
7
Spoon some sauce on a warm plate, slice Venison and fan over sauce.
8
Serve with 1 1/2 ounces of Blue Cheese.

493

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 each 6 ounce Venison Short Loin steaks, 1 ounce Clarified Butter, 1 tablespoon Minced Shallot, 1 cup Ruby Port, and more.

Yes, Pan Seared Venison Loin With Blue Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Venison Loin With Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions