Name: Venison Steaks with Porcini and Toasted Hazelnut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 packets (14 g each) dried porcini mushrooms; 1 cup (250 ml) boiling water; 4 venison steaks; 1 tbsp (15 ml) vegetable oil; 3 tbsp butter; 1 shallot, chopped; 1 garlic clove, finely chopped; 1/4 cup (35 g) roasted hazelnuts, chopped; 1 tsp (5 ml) honey; 1 tsp (5 ml) red wine vinegar; 1/4 cup (60 ml) red wine; 1 cup (250 ml) demi-glace sauce

Preparation

- Place the mushrooms in a bowl and cover with the boiling water. Let stand for about 20 minutes. Strain through a sieve set over a bowl. Reserve the mushrooms and the soaking liquid.
- In a skillet over high heat, sear the steaks in the oil and 1 tbsp of the butter until the desired doneness. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet over medium heat, soften the shallot and garlic in 1 tbsp of the butter. Add the hazelnuts and mushrooms. Cook for 2 minutes, stirring constantly. Season with salt and pepper.
- Add the honey and vinegar. Deglaze with the wine and the mushroom-soaking liquid. Reduce by three quarters. Add the demi-glace. Bring to a boil. Remove from the heat. Whisk in the remaining butter. Adjust the seasoning.
- Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables, if desired.

Venison Steaks with Porcini and Toasted Hazelnut Sauce

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Preparation

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