{"id":571,"date":"2021-09-21T20:45:17","date_gmt":"2021-09-21T20:45:17","guid":{"rendered":"https:\/\/prisedujour.com\/?p=571"},"modified":"2021-09-21T20:45:30","modified_gmt":"2021-09-21T20:45:30","slug":"new-york-style-sauce-for-venison","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/09\/21\/new-york-style-sauce-for-venison\/","title":{"rendered":"Sauce \u00e0 la new-yorkaise pour chevreuil"},"content":{"rendered":"\n

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New York Style Sauce for Venison<\/h2>Course: Main<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 venison steaks (200g each)<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    1 tsp of vegetable oil<\/span><\/p><\/li>

  • The New York Style Sauce Ingredients<\/strong><\/li>
  • <\/span>

    1\/4 cup of butter<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of heavy cream (35%)<\/span><\/p><\/li>

  • <\/span>

    2 tsp of soy sauce<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of balsamic vinegar<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat a skillet under medium-high heat. Pat the steaks dry. Sprinkle the steaks with salt and pepper. When hot, coat the bottom of the skillet with the vegetable oil and add the steaks. <\/li>
    • Cook for 2 to 3 minutes per side. Your goal should be to cook the steak to rare or medium-rare (the steak will have less gamy taste this way). When cooked, remove the steaks and let rest on a cutting board while you cook the sauce. <\/li>
    • Cooking the sauce<\/strong><\/li>
    • Turn the heat down to medium and in the same skillet, immediately add the butter. Let the butter melt and reach a golden-brown color while constantly stirring, about 2 minutes. Add the rest of the ingredients and cook for 2 minutes while stirring. Remove the sauce from the skillet<\/li>
    • Serve the venison steak, sliced against the grain with a generous spoonful of the sauce. <\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The venison steaks can be replaced with any grocery bought steak (I recommend new york strip). Adjust time of cook depending on the size of the cut.<\/li>
      • The venison steaks can be replaced with any waterfowl breast. Adjust the cook time depending on the size of the cut.<\/li><\/ul>\n\t\t\t\t<\/div>