Dinner for Two - Venison Steaks with Red Wine Reduction Sauce
Valentine's Day is fast approaching. We want to set you up for success so we thought we would share a wild game recipe for date night dinner. We hope you enjoy!
Venison Steaks with Red Wine Reduction Sauce:
(or elk if that's your choice)
Ingredients:
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2 venison steaks (about 8 ounces each)
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Salt and pepper to taste
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1 tablespoon olive oil
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1/2 cup red wine (use a wine you would drink)
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1/4 cup beef broth
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1 sprig rosemary
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1 sprig thyme
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1 garlic clove, minced
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1 tablespoon butter
Instructions:
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Preheat the oven to 400°F.
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Season the venison steaks with salt and pepper on both sides. - Maybe use some Reload Rub!
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Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the steaks to the skillet and sear for 2-3 minutes on each side, until nicely browned.
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Transfer the skillet to the preheated oven and roast the steaks for an additional 5-7 minutes, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside to rest.
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In the same skillet, add the red wine, beef broth, rosemary, thyme, and garlic. Bring the mixture to a simmer over medium heat and cook for 3-4 minutes, until the liquid has reduced by half.
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Stir in the butter and continue cooking until the sauce has thickened slightly.
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Slice the venison steaks against the grain and serve with the red wine reduction sauce. Enjoy!
For a complete meal, you could serve this venison with a side of roasted vegetables, garlic mashers, or a simple salad. I hope you enjoy this recipe and have a wonderful Valentine's Day!
Garlic Mashed Potatoes:
Ingredients:
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1 pound potatoes, peeled and quartered
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2 cloves garlic, minced
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2 tablespoons butter
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1/4 cup milk
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Salt and pepper to taste
Instructions:
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Place the potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.