Best Beef Or Venison Steaks With White Wine Sauce Recipes

VENISON WITH BLACKBERRY WINE SAUCE

Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories Meat and Poultry Recipes Game Meats Venison

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

VENISON WITH MUSHROOM-WINE SAUCE

Venison with Mushroom-Wine Sauce image

Provided by Ellie Krieger

Categories Wine Mushroom Sauté Meat Venison Red Wine Healthy Simmer

Yield Serves 4 people

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

Steps:

1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.