You need to try this.
 

Venison Steaks with Mushroom Game Sauce

For the Steaks:

4 Venison steaks cut 2" thick from tenderloin and wraped in bacon
Juniper berries; ground
2 teaspoons Salt
1/3 c Butter; melted
2 c Wild mushroom game sauce (recipe follows)


For the Sauce:

1 oz Dried boletus edulis
2 c Water
2 oz Fresh onions; chopped
3 tb Butter; melted
3 tb Flour
1 c Rich meat stock; * see note
1/2 c Dry red wine
Salt and pepper; to taste
6 Juniper berries; crushed fine
2 Allspice berries; crushed fine
1 ts Dijon mustard
1/4 ts Paprika
2 oz Dill pickles; diced


Steak Preparation

* Note: Preferably from the game being used, commercial ok

Pound the steaks to 1/2-inch thickness. Sprinkle lightly with the juniper berries and salt.

Saute the steaks with the butter for about 3 minutes on each side. The meat should be done no more than medium rare.

Heat the wild mushroom game sauce, adjust for salt, pour over the steaks, and serve.

Sauce Preparation:

Clean mushrooms thoroughly under brisk running water.

Combine the mushrooms and about 2 cups of water in a saucepan, and bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce.

Prepare a roux: Saute the onions in the butter until they are almost transparent; add the flour, and stir for 1 minute.

Add the simmered mushroom extract, strained meat stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper.

Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use. Enjoy!

Serves 4.

RE: You need to try this.
 

I wish I would have seen this yesterday. Cooked up a deer roast, and it was good but this sounds like it is worth trying. Thanks.

RE: You need to try this.
 

Sounds tasty. Somebody gave my cousin a bunch of venison, sausage, etc. from Klemke's that we need to get cooked.

RE: You need to try this.
 

I'll have to add that one to my cook book! Thanks