Introduction

This venison steak with mushroom cream sauce is a rich and flavorful dish that’s perfect for a special dinner. Tender venison steaks are seared to medium-rare, then topped with a silky mushroom sauce that complements the gamey meat beautifully.

A white plate holds two thick pieces of medium-rare steak, with a juicy pink center and dark brown seared edges. The steak is sliced into three pieces layered on the plate, covered generously with a creamy beige mushroom sauce featuring small sliced mushrooms and sprinkled green herbs on top. The sauce looks smooth and rich, pooling around the steak. A silver fork rests beside the steak on the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 venison steaks
2 tablespoons Dijon mustard
2 garlic cloves, minced (for marinade)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce (for marinade)
1/4 teaspoon black pepper (for marinade)
1 tablespoon olive oil
4 tablespoons butter, divided
8 ounces baby bella mushrooms, thinly sliced
2 garlic cloves, minced (for sauce)
1 tablespoon flour
1/2 cup chicken broth (initial)
1/2 cup chicken broth (additional)
3/4 cup heavy whipping cream
1 teaspoon Dijon mustard (for sauce)
1/2 teaspoon Worcestershire sauce (for sauce)
1/2 teaspoon salt
1/4 teaspoon black pepper (for sauce)

Instructions

Step 1: In a small bowl, mix together 2 tablespoons Dijon mustard, minced garlic, soy sauce, 1 tablespoon Worcestershire sauce, and 1/4 teaspoon black pepper to make the marinade.
Step 2: Pat the venison steaks dry with paper towels to remove blood. Spread all sides evenly with the marinade. Place the steaks on a plate, cover with plastic wrap, and let sit at room temperature for 1 hour or refrigerate overnight.
Step 3: Before cooking, lightly pat the steaks dry again to remove excess marinade.
Step 4: Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. When hot, cook the steaks for 4-6 minutes on the first side, then flip and cook another 4-6 minutes until the internal temperature reaches 130-135°F for medium-rare. If steaks are thicker than 1 inch, use tongs to sear the sides for 1-2 minutes each.
Step 5: Transfer cooked steaks to a clean plate, loosely tent with foil, and let rest while making the sauce.
Step 6: In the same skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook for 2-3 minutes until browned.
Step 7: Melt the remaining 2 tablespoons butter in the skillet. Add the minced garlic and flour, cooking for 1 minute while stirring.
Step 8: Pour in 1/2 cup chicken broth and whisk to combine. Let cook for 1 minute, then add the remaining 1/2 cup chicken broth and the heavy whipping cream.
Step 9: Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium and simmer, whisking frequently, for about 5 minutes until thickened.
Step 10: Serve the mushroom cream sauce generously over the venison steaks and enjoy.

Tips & Variations

For a stronger mushroom flavor, try adding a splash of dry white wine to the sauce during simmering.
If venison is not available, this recipe works well with beef steaks or other game meats.
Allowing the steaks to rest after cooking helps keep them juicy and tender.
Use a meat thermometer for perfect doneness, especially with thick cuts.

Storage

Store leftover venison steaks and mushroom cream sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the meat and curdling the sauce.

How to Serve

A white speckled plate on a white marbled surface holds a medium-cooked steak, partially sliced to show a pink center. The steak is topped with light brown mushroom sauce containing visible mushroom slices. More mushroom sauce surrounds the meat, with small green herb sprigs as garnish on top. A fork and knife with wooden handles rest neatly on the right side of the plate, and a beige cloth napkin is partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms other than baby bella?

Yes, cremini or white button mushrooms can be used as alternatives. You can also mix different mushroom varieties for added depth of flavor.

How do I know when venison steak is cooked properly?

The best way is to use a meat thermometer. Medium-rare is achieved at an internal temperature of 130-135°F. Venison cooks quickly, so watch closely to avoid overcooking, which can make it tough.