Venison Steaks With Dried Wild Mushrooms – a delicious recipe with porcini, butter, vegetable oil, shallots, red wine, beef stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cover the dried mushrooms with warm water and let stand for 30 minutes.
2
Heat 2 tablespoons each of the butter and the oil in a large skillet until the foam subsides, then put in the steaks. Fry the steaks on each side until they reach your preference of doneness.
3
Remove to a warm platter.
4
Add remaining butter to the skillet and toss in the shallots.
5
Saute quickly for a
6
minute, stirring, then splash in the wine, letting it boil and scraping up any browned bits.
7
Add the beef stock, mushrooms and their soaking liquid.
8
Let cook over
9
quite high heat for a minute, tossing and stirring.
10
Season to taste.
11
Pour the sauce and mushrooms over the steaks and serve immediately.
464
kcal
Calories
40
g
Fat
26
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 9 ingredients. The key ingredients include: 1 oz. dried porcini or crepes (mushrooms), 5 Tbsp. butter, 2 Tbsp. vegetable oil, 4 venison steaks (3/4-inch thick), and more.
Yes, Venison Steaks With Dried Wild Mushrooms 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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