Our fourth place meal from 2012 is a relatively new recipe: venison steaks sautéed in butter and olive
oil and served with sautéed mushrooms and/or green onions...delicious! For over 30 years I always chicken-fried my deer
steaks. They are yummy, but I really don't like serving that heavy and greasy of a meal...not very
heart-healthy! I had tried grilling them, and they were ok but had a tendency to dry out too much. Then I came across this steak
recipe a year or so ago and decided to try it out on venison.
It cooks up fast, is healthier, and everyone loves it.
Sauteed (Venison) Steaks
Olive oil
Butter
Lean steaks (not too thick)
mushrooms
green onions
capers (about 1/2 teaspoon, minced)
red wine (any variety) or beef broth
More butter
Heat about a tablespoon of olive oil and 1-2 tablespoons of butter in cast iron skillet. Add steaks and brown on one side, then turn and cook to desired doneness. Remove steaks to serving platter and keep warm.
Add more butter and/or oil to skillet and sautee mushrooms for about 2 minutes. Add a little wine or broth (about 1/4 - 1/2 cup) and cook until reduced by about half. (This will cook off the alcohol in the wine and concentrate the flavors.) Add green onions and capers. Stir in about 1/2 tablespoon of butter to slightly thicken the "au jus" sauce. Pour over steaks and serve hot.
This dish is quick and easy to prepare but looks and tastes like an elegant meal you might find in a restaurant.
Ge 27:7 Bring me venison, and make me savoury meat, that I may eat, and bless thee before the LORD before my death.
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