Pan Seared Venison Loin With Blue Cheese – a delicious recipe with Butter, Shallot, Creme De, Bay Leaf, Glace, Cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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
38
g
Fat
37
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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