Peppered Venison with Mushrooms
Elevate your dinner game with this luxurious Peppered Venison with Mushrooms recipe, perfect for impressing guests or treating yourself to a gourmet meal at home. Tender venison steaks are encrusted with crushed black peppercorns and pan-seared to perfection, creating a beautifully caramelized crust. A rich, velvety sauce made with cremini mushrooms, shallots, and a splash of dry red wine ties the dish together, enhanced by the earthy fragrance of fresh thyme and a touch of heavy cream. This dish not only boasts bold, savory flavors but also a touch of elegance, making it a standout choice for special occasions. Serve it with creamy mashed potatoes, roasted vegetables, or a crusty artisan bread to soak up every luscious drop of the sauce. Ideal for lovers of venison and hearty, flavorful meals, this recipe perfectly balances rustic charm with sophisticated presentation.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) venison steaks
- 2 tablespoons (crushed) black peppercorns
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 2 small (finely chopped) shallots
- 8 ounces (sliced) cremini mushrooms
- 2 sprigs fresh thyme
- 1 cup dry red wine
- 1 cup beef or venison stock
- 1 tablespoon heavy cream
- 2 tablespoons (fresh, chopped, for garnish) parsley
Instructions
Season the venison steaks generously with the crushed black pepper and salt, pressing the seasonings firmly into the meat.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, sear the venison steaks for 2-3 minutes per side, depending on your desired level of doneness. Remove the steaks from the skillet and tent them loosely with foil to rest.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet.
Add the minced garlic and chopped shallots, sautéing until fragrant and softened, for about 2 minutes.
Stir in the sliced mushrooms, cooking until they release their moisture and turn golden brown, about 5 minutes.
Add the thyme sprigs and deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3 minutes.
Pour in the beef or venison stock and simmer for an additional 3-4 minutes, reducing the liquid slightly.
Stir in the heavy cream to create a velvety sauce. Taste and adjust seasoning with salt and pepper as needed.
Remove the thyme sprigs, then return the venison steaks to the skillet, spooning the sauce over them to reheat gently for 1-2 minutes.
Serve the venison steaks topped with the mushroom sauce and garnish with fresh chopped parsley. Enjoy with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.0 g | ||
| Protein | 255.4 g | 511% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4472 mg | 95% | |
*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.
