Blackened Venison Steak with Wine and Cane Syrup Sauce
Elevate your dinner table with this Blackened Venison Steak with Wine and Cane Syrup Sauce, a gourmet recipe perfect for special occasions or a romantic night in. Succulent venison steaks are coated with a bold, homemade Cajun spice blend and seared to perfection in a cast-iron skillet, creating a rich, smoky crust. The dish is taken to the next level with a luxurious sauce made from red wine, cane syrup, and stock, simmered with fresh thyme and garlic for a beautifully balanced sweet and savory finish. Quick to prepare in just 35 minutes, this recipe pairs perfectly with roasted vegetables or creamy mashed potatoes for an impressive, restaurant-quality meal at home. A must-try for lovers of game meat and bold flavors, this dish is a harmonious blend of rustic cooking and refined taste.
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 3 tablespoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Red wine
- 3 tablespoons Cane syrup
- 0.5 cup Beef or venison stock
- 2 sprigs Fresh thyme
- 2 whole Garlic cloves
Instructions
Pat the venison steaks dry with paper towels and let them sit at room temperature for about 10 minutes.
In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, onion powder, black pepper, and salt.
Rub the seasoning blend generously all over the venison steaks, making sure each piece is evenly coated.
Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
When the butter starts to sizzle and foam, carefully place the venison steaks into the skillet.
Cook the steaks for 3-4 minutes on each side, or until a crust forms and the internal temperature reaches your desired level of doneness (125°F for medium-rare).
Remove the steaks from the skillet and cover them loosely with foil to rest while you make the sauce.
In the same skillet, reduce the heat to medium and deglaze the pan with 1 cup of red wine, scraping up any browned bits.
Add the cane syrup, beef or venison stock, fresh thyme sprigs, and whole garlic cloves. Stir to combine and simmer for about 8-10 minutes, reducing the liquid by half.
Remove the thyme sprigs and garlic cloves from the sauce, then whisk in the remaining 4 tablespoons of butter until the sauce is glossy and smooth.
Taste and adjust seasoning if needed.
Serve the venison steaks on individual plates, spooning the wine and cane syrup sauce generously over the top. Enjoy immediately.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
