Monday, April 15, 2013

Roast Venison Steak & Mushroom Sauce

Vension, mushrooms, a thick flavorful sauce. And with only one dish to wash, it's easy to enjoy knowing that the cleanup will be quick.

Yield: 2 servings


  • 5 tbsp butter
  • 1 venison steak, 12 oz.
  • Salt, to taste
  • Pepper, to taste
  • 3/4 of a large red onion, chopped
  • 1 cup beef broth
  • 2 tbsp flour
  • 1 tbsp rosemary
  • 8 oz. sliced mushrooms


  1. Melt the butter in a large cast iron skillet.
  2. Season both sides of your venison with salt & pepper. Cook in the butter briefly to brown both sides. Remove the vension.
  3. Add the onions and cook over medium-high heat until tender and lightly browned.
  4. Mix together the flour and beef broth until smooth. Add to the onions and stir together. Remove from the heat.
  5. Add the rosemary and mushrooms, stirring together until well mixed. Place the venison in the sauce.
  6. Cover with aluminum foil and bake at 350°F for 60-75 minutes, until a thermometer in the center reads 160°F.

Adapted from About Food.

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