Venison steaks with red wine blue cheese sauce Recipe

Name: Venison steaks with red wine blue cheese sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; 1/4 tsp salt; 1 pinch pepper; 6 venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks.; 1/4 cup butter; 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning; 1/2 cup red wine, i use whatever i have, usually a cab or merlot.; 1/4 cup chopped onion; 2 tbsp water; 1 tsp marjoram; 1/2 tsp beef bouillon granules, chicken bouillon works fine also.; 4 oz crumbled blue cheese

Servings: persons

1/4 cup flour
1/4 tsp salt
1 pinch pepper
6 venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks.
1/4 cup butter
2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
1/2 cup red wine, i use whatever i have, usually a cab or merlot.
1/4 cup chopped onion
2 tbsp water
1 tsp marjoram
1/2 tsp beef bouillon granules, chicken bouillon works fine also.
4 oz crumbled blue cheese

1
In shallow dish, combine flour, salt and pepper.
2
Dredge steaks in flour mixture to coat.
3
In 12 inch non stick skillet/pan, heat 2 tbs.
4
butter and olive oil over medium heat.
5
When butter and oil is heated, add steaks and cook for 6 to 8 minutes, or until desired doneness, turning steaks once.
6
(keep in mind venison is always best if cooked to medium or under, but any doneness will be delicious with this dish)
7
Transfer steaks to warm platter and cover to keep warm.
8
To same skillet/pan, add wine, onion, water, marjoram, and bouillon.
9
(I usually have this mixture already combined in a container so I can quickly add ingredients to skillet/pan all at once for this step)
10
Cook over medium heat until reduced by half, stirring constantly.
11
Add remaining butter and blue cheese.
12
Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly.
13
Spoon sauce over steaks.
14
And serve with side and veggie of your choice.
15
I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1/4 cup flour, 1/4 tsp salt, 1 pinch pepper, 6 venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks., and more.

Yes, Venison steaks with red wine blue cheese sauce 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.

Venison steaks with red wine blue cheese sauce

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