Venison Help Me
Elevate your dinner game with "Venison Help Me," a luxurious, flavor-packed creation designed to impress your taste buds. This hearty dish features perfectly seared venison steaks simmered in a rich red wine and herb-infused gravy, paired with golden roasted baby potatoes and sweet carrots for a comforting yet elegant meal. Fresh thyme, rosemary, and a touch of paprika bring an earthy depth, while the robust wine sauce adds a sophisticated flair. Ideal for adventurous home cooks, this recipe is a tantalizing blend of rustic simplicity and gourmet indulgence. Ready in just over an hour, it’s perfect for a cozy family meal or dinner party centerpiece. Explore this exquisite venison recipe today!
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1.5 cups beef or venison stock
- 0.5 cups red wine
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound baby potatoes
- 4 medium carrots
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Season the venison steaks on both sides with salt and pepper, then set them aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot.
Sear the venison steaks for 2-3 minutes on each side until browned, then remove them from the skillet and set aside on a plate to rest.
Reduce the heat to medium. Add the remaining butter and olive oil to the skillet. Sauté the diced onion and minced garlic for 3-4 minutes, stirring frequently, until softened.
Add the fresh thyme and rosemary sprigs to the skillet, followed by the flour. Cook for 1 minute while stirring to create a roux.
Deglaze the skillet by pouring in the red wine, scraping the bottom of the pan to release any browned bits.
Stir in the beef or venison stock. Let the mixture simmer for 5-6 minutes, reducing slightly, then season with additional salt and pepper to taste.
While the gravy simmers, prepare the vegetables as a side dish. Toss the baby potatoes and carrots (cut into sticks) in a bowl with paprika, salt, pepper, and a drizzle of olive oil.
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender.
Return the venison steaks to the skillet with the gravy. Cover and simmer on low heat for 10-15 minutes, or until the venison reaches your desired level of doneness.
Once cooked, remove the thyme and rosemary sprigs from the skillet. Sprinkle freshly chopped parsley over the venison and vegetables.
Serve the venison steaks with roasted vegetables on the side, topped with the savory wine gravy. Enjoy!
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.1 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4827 mg | 103% | |
*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.
