Easiest Way to Make Appetizing Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. And serve with side and veggie of your choice. Here is how you can achieve it. Here is how you cook that.

Remove the venison to a large platter and let rest. Meanwhile, place the skillet back over medium-high heat, and add the red wine. Remove from the heat and cover. You can cook Venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Venison steaks with red wine blue cheese sauce

1. Prepare 1/4 cup of flour.
2. You need 1/4 tsp of salt.
3. It's 1 pinch of pepper.
4. You need 6 of 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..
5. It's 1/4 cup of butter.
6. It's 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. You need 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
8. It's 1/4 cup of chopped onion.
9. It's 2 tbsp of water.
10. Prepare 1 tsp of marjoram.
11. Prepare 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. Prepare 4 oz of crumbled blue cheese.

Rub both sides of the venison steaks generously with salt and pepper. Remove the cast iron skillet from the oven and place over high heat. Spoon some sauce on a warm plate, slice Venison and fan over sauce. Sprinkle steaks with salt and pepper.

Venison steaks with red wine blue cheese sauce instructions

1. In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat..
2. In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat..
3. 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).
4. Transfer steaks to warm platter and cover to keep warm..
5. 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).
6. Cook over medium heat until reduced by half, stirring constantly..
7. Add remaining butter and blue cheese..
8. Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly..
9. 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..

Transfer steaks to rimmed baking sheet; reserve skillet. Use more or less steaks depending on size of steaks. In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven.

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