Entrée: United States – Venison Steak with Diane Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 venison steaks, about 6 oz (170 g) each, about 12 oz (340 g) total
Salt and pepper to taste
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 / 4 cup (60 ml) beef or venison stock
1 / 4 cup (60 ml) heavy cream
1 tbsp (15 ml) fresh parsley, finely chopped, for garnish

Show original ingredient measurements

2 venison steaks, about 6 oz (170 g) each, about 12 oz (340 g) total
Salt and pepper to taste
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 / 4 cup (60 ml) beef or venison stock
1 / 4 cup (60 ml) heavy cream
1 tbsp (15 ml) fresh parsley, finely chopped, for garnish

Instructions

1. Season the venison steaks with salt and pepper. In a large skillet, heat the butter and olive oil over medium-high heat. Add the steaks and cook for about 3-4 minutes on each side, or until your desired level of doneness. Remove the steaks from the skillet and set aside to rest.

2. In the same skillet, reduce the heat to medium and add the onion and garlic. Cook until the onion is soft and translucent. Stir in the Dijon mustard and Worcestershire sauce, followed by the beef or venison stock. Let the mixture simmer for about 2 minutes.

3. Stir in the heavy cream and cook for another minute until the sauce is slightly thickened. Return the venison steaks to the skillet, spoon the sauce over them, and let them heat through. Garnish with fresh parsley before serving.