New York Style Sauce for Venison
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
4 venison steaks (200g each)
Salt and pepper to taste
1 tsp of vegetable oil
- The New York Style Sauce Ingredients
1/4 cup of butter
1/4 cup of heavy cream (35%)
2 tsp of soy sauce
2 tbsp of balsamic vinegar
Directions
- 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.
- 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.
- Cooking the sauce
- 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
- Serve the venison steak, sliced against the grain with a generous spoonful of the sauce.
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:
- 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.
- The venison steaks can be replaced with any waterfowl breast. Adjust the cook time depending on the size of the cut.
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