Swiss Venison Steaks Recipe

Cooking Direcions

• STEP 1.Season the venison steaks generously with salt and black pepper on both sides.
• STEP 2.In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it's shimmering but not smoking.
• STEP 3.Carefully place the venison steaks in the hot skillet and sear them for about 3-4 minutes on each side for medium-rare. Once done, transfer the steaks to a plate and tent them with foil to keep warm.
• STEP 4.In the same skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 2-3 minutes, or until it becomes translucent.
• STEP 5.Add the sliced mushrooms and minced garlic. Sauté them until the mushrooms are golden brown and any liquid has evaporated, usually about 5-7 minutes.
• STEP 6.Pour in the white wine and simmer for a few minutes, allowing it to reduce by about half. Stir in the beef or venison broth, heavy cream, and dried thyme. Bring the mixture to a gentle simmer, and cook for another 5-7 minutes, or until the sauce thickens and reduces slightly.
• STEP 7.Season the mushroom sauce with salt and black pepper to taste.

Cooking Tips

• Season the mushroom sauce with salt and black pepper to taste.
• Season the mushroom sauce with salt and black pepper to taste at the end to adjust the flavours.

Serving Tips

• Spoon the mushroom sauce generously over the steaks and garnish with chopped fresh parsley.
• Serve the Swiss Venison Steaks hot, accompanied by your choice of side dishes. Mashed potatoes or buttered noodles work well to soak up the delicious mushroom sauce.