Venison is delicious meat that can be cooked in a variety of ways. Northern peoples value the meat of young deer for its delicate taste and a large amount of nutrients in its composition. The classic combination is steaks with mushroom sauce.
It is necessary
- Ingredients for 3 persons:
- - 25-30 g of dried porcini mushrooms;
- - 3 venison steaks weighing 200 g each;
- - 25-30 g of butter;
- - 2 tablespoons of sunflower oil;
- - large shallots;
- - 30 ml dry Sherry (Sherry);
- - 15 ml of balsamic vinegar;
- - 120 ml of heavy cream;
- - 1-2 sprigs of thyme (optional);
- - salt and pepper to taste.
Instructions
Step 1
Chop the shallots, soak the porcini mushrooms in 100 ml of hot water, then squeeze out, and save the water. Cut the mushrooms into small pieces. Generously pepper the venison steaks and salt a little.
Step 2
In a frying pan, heat the butter along with the vegetable oil, fry the steaks for 4 minutes on each side, if you like medium-rare meat, otherwise cook to taste. We transfer the venison to a dish, cover with foil so that the meat does not cool down.
Step 3
Fry shallots in a frying pan, add mushrooms and thyme sprigs. After a few minutes, pour in the Sherry, mushroom water, balsamic vinegar and cream. Simmer, stirring occasionally, to thicken the sauce, add salt to taste. We return the steaks to the pan along with the juice, if it stands out, stir so that they are covered with the sauce, heat a little and serve immediately. An ideal side dish for venison steaks is mashed potatoes.
