The last of our venison steaks and chops got eaten the other night. It's a very sad day when that happens around here. The mighty hunters only got one deer last fall, which is better than none, but it doesn't last very long around these parts!
This is an easy-peasy recipe you can make with beef or venison. Small steaks (or chops) work the best, and they need to be of the tender variety because they don't cook for very long.
I served these with wild rice, steamed baby carrots tossed with butter, honey and Dijon mustard, and a green salad. My kids have grown up eating all sorts of wild game, so they are not only used to it, they LOVE it. We all do.
Of the 8 pieces of meat I cooked, there was one left for Eric to take for lunch the next day, lucky man.
6-8 small venison steaks or chops
2 tablespoons oil
salt and pepper
1 large shallot, minced
8 ounces mushrooms, quartered
1/2 cup dry white wine
3 tablespoons balsamic vinegar
1-2 tablespoons butter
In your largest skillet, heat the oil over medium high heat. Dry the meat with paper towels. When the oil is shimmery and very hot, add the steaks without crowding them in the skillet. Season the top side with salt and pepper and brown for 2-3 minutes. Turn, season again, and brown for another 2 minutes. Remove to a plate.
Add the shallots and mushrooms to the pan. Turn the heat down to medium and saute for 4-5 minutes until just browning. Add the wine and vinegar, scraping the bottom of the pan to loosen the browned bits. Simmer for 2-3 minutes.
Swirl in 1 tablespoon of butter. Return the steaks to the pan and turn them over in the sauce. Reduce heat to medium low and continue cooking for 5-6 minutes, turning the steaks once or twice.
Taste the sauce, add more salt and pepper if it needs it, and the extra tablespoon of butter if you want a bit more rich, silky texture.
You know you do.