Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms
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Growing up, I hated mushrooms with a passion. My dad loved them. He would always order pizza with everything on it, including white button mushrooms. I could smell those white button mushrooms before the box was even open. And then I would complain, and whine, and moan, and let him know that not only had he ruined the pizza but my life as well. You know, a typically six year-old meltdown that somehow starts with mushrooms and evolves to a young life being destroyed by the mere presence of mushrooms in the home.
Nowadays, I love mushrooms and onions. I actually think of ways I can add them to my meal. Six year-old me would definitely be red-faced scolding me right now, hands in little tight fists, and a massive melt-down just around the corner. Luckily, she isn’t here, and I get to share this amazing, savory whiskey rosemary cream sauce over deer steak and mushrooms dish with you!
Servings: 4
Time to Make: 45 minutes
Also Works With: Deer, Elk, Pronghorn, Bison, Moose
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Venison Steaks with Whiskey Rosemary Cream Sauce and Mushrooms
4
servings25
minutes20
minutesKeep the screen of your device on
Ingredients
4 deer steaks (your choice of cut: filet, tenderloin, flat iron, etc)
3 cloves garlic (mince two and leave the other whole)
4 tablespoons butter
1 large onion, diced
2 cups mushrooms chopped (your choice of mushroom: shiitake, portablella, etc)
1/4 teaspoon ground nutmeg
1/2 cup whiskey
1 tablespoon balsamic vinegar
3/4 cup cream
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary
Preparation
- Preheat a large skillet over medium-high heat.
- Prepare the steaks by taking the whole clove of garlic, cutting it in half, and rubbing the cut edge over the deer steaks. Season generously with salt and pepper.
- Place the steaks in the preheated pan and cook to medium-rare (or your preference). These steaks were somewhat thinner cuts, about 3/4 to a full inch thick, and I cooked them for two minutes per side.
- After steaks have cooked, tent them loosely under aluminum foil and allow to rest while you start the sauce.
- To the same pan the steaks were cooked in, add four tablespoons of butter and melt.
- Once the butter is bubbly and melted, add the diced onion. Allow to cook for three to four minutes.
- Add the minced garlic and cook an additional two minutes. Watch the garlic, if it starts to brown, drop the heat on the pan.
- Add the roughly chopped mushrooms and cook for five minutes. By this point, the mushrooms and onions should both be soft.
- Season the mixture with nutmeg, salt and pepper.
- Turn the heat off from the pan and pour in the half cup of whiskey. Return to medium heat and allow to boil for two minutes. Add the balsamic vinegar, cream, Dijon, and rosemary, mixing it in well. Simmer gently for an additional two minutes. Slice the steaks and pour the sauce over them.
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When do the cream, rosemary, and mustard go in?
Thanks, the recipe has been corrected!