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Using your very best judgment is another one of many ways that you can make healthy choices from a lunch menu. This is best done by examining dinner pictures onto a single menu. It’s also advised that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.
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The ingredients needed to cook Venison steaks with red wine blue cheese sauce:
- Use 1/4 cup flour
- Provide 1/4 tsp salt
- Provide 1 pinch pepper
- Get 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.
- Use 1/4 cup butter
- Use 2 tbsp olive oil, important to use olive oil as it cooks at higher temperatures without burning
- You need 1/2 cup red wine, i use whatever i have, usually a cab or merlot.
- Take 1/4 cup chopped onion
- Provide 2 tbsp water
- Get 1 tsp marjoram
- You need 1/2 tsp beef bouillon granules, chicken bouillon works fine also.
- Provide 4 oz crumbled blue cheese
Steps to make Venison steaks with red wine blue cheese sauce:
- In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat.
- In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat.
- When butter and oil is heated, add steaks and cook for 6 to 8 minutes, or until desired doneness, turning steaks once. (keep in mind venison is always best if cooked to medium or under, but any doneness will be delicious with this dish)
- Transfer steaks to warm platter and cover to keep warm.
- To same skillet/pan, add wine, onion, water, marjoram, and bouillon. (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)
- Cook over medium heat until reduced by half, stirring constantly.
- Add remaining butter and blue cheese.
- Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly.
- Spoon sauce over steaks. And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper.
Sprinkle on the salt, pepper, garlic. Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper. Season the steaks with lots of pepper and a little salt. This way of preparing sous-vide braised venison was inspired by a recipe from Piemonte in Italy to braise beef in red wine (or more specifically, in Barolo) The traditional recipe tells you to marinate the meat in the wine before cooking, but that is not necessary at all if you are going to cook it sous-vide. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce.
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