Venison: Saut�ed Venison with Wild Mushrooms and Zinfandel Sauce
Source of Recipe
From "An American Bounty"
List of Ingredients
- 1 tsp cornstarch
- � cup Zinfandel or other dry red wine
- Four 5- to 6-ounce venison steaks
- � tsp salt
- � tsp freshly ground black pepper
- � cup olive oil
- 1 clove garlic, crushed
- 2 Tbsp minced shallots
- 1 Tbsp tomato paste
- 1 cup chopped chanterelle mushrooms
- � cup chicken broth
Instructions
- 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.
- Heat the oil in a skillet over high heat. Saut� 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.
- 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 saut�, stirring constantly, for 2 more minutes. Add the tomato paste and saut�, stirring constantly, for 2 more minutes. Add the mushrooms and saut� 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.
- 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.
- Remove the steaks from the oven; place them on plates, and pool the sauce in front of the meat.
Makes 4 servings.
|
|