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Venison: Sautéed Venison with Wild Mushrooms and Zinfandel Sauce

Source of Recipe


From "An American Bounty"



List of Ingredients



• 1 tsp cornstarch
  
• ½ cup Zinfandel or other dry red wine
  
• Four 5- to 6-ounce venison steaks
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• ¼ cup olive oil
  
• 1 clove garlic, crushed
  
• 2 Tbsp minced shallots
  
• 1 Tbsp tomato paste
  
• 1 cup chopped chanterelle mushrooms
  
• ½ cup chicken broth
  






Instructions



1. Preheat the oven to 250° F.
   Dilute the cornstarch in 2 tablespoons of the Zinfandel. Trim the steaks of any excess fat; blot them dry with paper towels and season generously with salt and pepper.
   
   
2. Heat the oil in a skillet over high heat. Sauté the steaks, turning once, about 6 minutes total for medium-rare. Transfer the steaks to a baking dish and keep them warm in the oven while finishing the sauce.
   
   
3. Pour off all but enough oil to leave a light film on the bottom of the skillet. Return the skillet to low heat. Add the garlic and shallots and sauté, stirring constantly, for 2 more minutes. Add the tomato paste and sauté, stirring constantly, for 2 more minutes. Add the mushrooms and sauté until they begin to release their juices, about 3 minutes. Add the remaining wine, stirring well to blend the wine and tomato paste, and simmer for another minute.
   
   
4. Add the chicken broth; raise the heat slightly to bring to a rapid simmer, and cook for another minute. Add the diluted cornstarch and cook for another minute; season with salt and pepper to taste.
   
   
5. Remove the steaks from the oven; place them on plates, and pool the sauce in front of the meat.
   
   Makes 4 servings.