John Myers
Venison Steaks with White Wine Mushroom Sauce
The perfect venison steaks with white wine mushroom sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Fresh venison steaks
- 250 g Brown mushrooms quartered
- 1 piece Finely diced onion
- 1 tbsp Parsley smoothly finely chopped
- 150 ml White wine dry
- 50 ml Wild fund see my KB
- 1 tsp Mushroom seasoning see my KB
- 1 piece Garlic clove finely chopped
- 2 El Sour cream
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 2 El Rapeseed oil
- I got the venison steaks from a hunter friend. I then put them in a marinade made from milk, herbs and spices and let them stand in the refrigerator for 24 hours, covered.
- Take the steaks out of the marinade and let them drain. Heat the oil and briefly sear the steaks all over on medium heat. Then pepper and salt a little.
- Now on the grid (middle of the oven) of the electric oven preheated to 80 degrees and let it simmer for about 20-30 minutes. Stop depending on the thickness of the steaks.
- The first picture are my (as I like them), “almost” medium cooked steaks and the second picture are the medium cooked steaks of my loved ones. They were a little thinner, so they cooked a little further and she prefers them a little more thoroughly.
- Fry the mushrooms with the onions in the frying fat of the steaks, then add the garlic and the white wine and stock.
- Let everything boil once. Stir in the parsley and sour cream. Season the white wine mushroom sauce with the spices.
- Serve the steaks on preheated plates with the sauce and side dish of your choice. I didn’t make an extra side dish, I just tossed colorful pasta from the day before in butter and served it with it.
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