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Venison Steaks with Blue Cheese Sauce


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Another good one for dinner tonight. I don't know where I got this recipe from (could have been here for all I know), but its really good.

Venison Steaks with Blue Cheese Sauce.

I love blue cheese, so this was a winner for me - but if you don't like the flavor of blue cheese, don't make this, the blue cheese flavor pops in this dish.

Next time I make this, I'm either going to let the wine reduce further, use a little less wine, or add more blue cheese (maybe add a little flour as a thickening agent) - because I would have preferred the sauce be a little thicker. This time it came out like a thin cream rather than a thick sauce (I also cut the ingredients in half because I didn't have a full 6 steaks - so I may have not got it right), but it was still good!




1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
6 venison loin steaks 1/2" thick
1/4 cup butter divided
2 Tbs olive oil
1/2 cup dry red wine
1/4 cup diced shallots
2 Tbs water
1/2 tsp dry marjoram
1/2 tsp instant beef bouillon
4 oz crumbled blue cheese


1. In a shallow dish combine flour, salt, and pepper. Dredge steaks in flour mixture to coat. In a 12" skillet, heat 2 Tbs butter and the oil over medium heat. Add the steaks and cook for 6-8 minutes, or until desired doneness turning once. Remove steaks and keep warm.

2. In the same skillet, add the wine, shallots, water, marjoram, and bullion. Cook over medium heat for 1-2 minutes, or until mixture is reduced by half, stirring constantly. Add the remaining 2 Tbs butter and blue cheese. Cook over medium heat for 3-5 minutes, or until the sauce is smooth, stirring constantly. Spoon sauce over steaks, optionally serve with baked potato and roasted asparagus.

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