Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Total time<\/span>25<\/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>- Demi-Glace Sauce<\/strong><\/li>
- <\/span>
1 tbsp of butter<\/span><\/p><\/li>- <\/span>
1 carrot, peeled and cut in cubes<\/span><\/p><\/li>- <\/span>
1 medium onion, peeled and chopped<\/span><\/p><\/li>- <\/span>
2 tsp of tomato paste<\/span><\/p><\/li>- <\/span>
1 cup of red wine<\/span><\/p><\/li>- <\/span>
1 cup of beef broth<\/span><\/p><\/li>- <\/span>
1\/2 tsp of dijon mustard<\/span><\/p><\/li>- <\/span>
1\/2 tsp of Worcestershire sauce<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- The steaks<\/strong><\/li>
- 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 them rest while you make the sauce.<\/li>
- The instant demi-glace sauce<\/strong><\/li>
- Reduce the heat of the pan to medium and add the butter. When the butter is melted, add the carrots and the onions. Cook while scraping the burned bits at the bottom of the pan with a wooden spoon until the vegetables are lightly brown, 5 minutes. Add the tomato paste and cook to lightly brown the tomato paste, 1 minute. <\/li>
- Add the wine, turn the heat to medium-high and bring the wine to a boil while stirring to incorporate the tomato paste and burned bits. Reduce the wine for 2 minutes. Add the beef broth, the dijon mustard and the Worcestershire sauce. Bring to a boil and reduce to half, 3 minutes.
** If the sauce is too thin, add some corn starch. If the sauce is too thick, add some water.<\/li> - Pass the sauce through a fine mesh sieve to remove all the solids.<\/li>
- The sauce is now done! Enjoy your venison steaks with a few spoon full of demi-glace 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 from any venison, such as deer, moose, elk, caribou, etc.<\/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>
![\"Quick](\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3389.jpg?resize=800%2C530&ssl=1\")
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