Venison Steak with Mushroom Cream Sauce Recipe
This Venison Steak with Mushroom Cream Sauce is a gourmet dish featuring tender, marinated venison steaks seared to medium-rare perfection and topped with a rich, creamy mushroom sauce. The marinade enhances the natural gamey flavor of the venison, while the luscious mushroom cream sauce adds depth and elegance, making it a perfect meal for special occasions or a delicious dinner treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Venison Steaks and Marinade
- 4 venison steaks
- 2 tablespoons dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Mushroom Cream Sauce
- 4 tablespoons butter (divided)
- 8 ounces baby bella mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1/2 cup chicken broth
- 3/4 cup heavy whipping cream
- 1 teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Marinade: In a bowl, combine 2 tablespoons dijon mustard, 2 minced garlic cloves, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1/4 teaspoon black pepper to create the marinade.
- Marinate Venison: Pat venison steaks dry thoroughly with paper towels to remove any blood. Spread all sides of the steaks evenly with the marinade. Place them on a plate, cover with plastic wrap, and let them sit at room temperature for 1 hour or refrigerate overnight for deeper flavor.
- Dry Steaks Before Cooking: After marinating, lightly pat the steaks again with paper towels to remove excess marinade for better searing.
- Heat Skillet and Cook Steaks: Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, place the venison steaks in the skillet and cook for 4-6 minutes on the first side. Flip and cook another 4-6 minutes until the internal temperature reaches 130-135°F for medium-rare. Adjust heat to medium if steaks start to char too much.
- Sear Steak Sides (if thick): For steaks thicker than 1 inch, use tongs to stand them on their sides and sear each side for 1-2 minutes to ensure even cooking.
- Rest the Steaks: Transfer cooked steaks to a clean plate, loosely cover with foil, and let them rest while making the mushroom cream sauce. The internal temperature will rise about 5 degrees during this time.
- Cook Mushrooms: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add sliced mushrooms and sauté for 2-3 minutes until browned.
- Create Roux and Add Garlic: Melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and flour, cooking for 1 minute while stirring to form a roux.
- Add Liquids and Seasoning: Pour in 1/2 cup chicken broth, whisk to combine, and cook for 1 minute. Then add remaining 1/2 cup chicken broth and 3/4 cup heavy whipping cream. Stir in 1 teaspoon dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk well.
- Simmer Sauce: Reduce heat to medium and simmer the sauce for about 5 minutes, whisking frequently until it thickens to a gravy-like consistency.
- Serve: Spoon the mushroom cream sauce generously over the venison steaks and serve immediately. Enjoy your elegant, hearty meal!
Notes
- Letting the steaks rest after cooking helps retain juices and ensures tenderness.
- Adjust steak cooking time depending on thickness and desired doneness; use a meat thermometer to check for accuracy.
- For a dairy-free version, substitute heavy cream and butter with plant-based alternatives.
- The marinade can be prepared in advance to save time and enhance flavor.
- Use fresh mushrooms for the best flavor; baby bella mushrooms provide a nice earthy taste.
Keywords: venison steak recipe,mushroom cream sauce,game meat dinner,venison marinade,dijon mustard sauce,pan-seared venison
