Welcome to my kitchen, wine lovers! Today, I have a recipe that’s guaranteed to excite your taste buds and impress your dinner guests. This dish is a Venison Steak with Reduced Cabernet and Sauternes Sauce. If you’ve never tried venison before, you’re in for a real treat. It’s a lean, flavorful meat that pairs beautifully with red wine.
This recipe is perfect for those special occasions when you want to dazzle your family and friends with a dish that looks and tastes like something from a five-star restaurant. Don’t let the fancy name intimidate you; this recipe is easier to make than you might think!
In this article, I will take you step-by-step through the process of making this delicious venison steak with reduced cabernet and sauternes sauce. Together we’ll learn about some key ingredients, how to prepare the steaks, what goes into making the sauce, and tips on making it as perfectly as possible.
So without further ado, let’s head to the kitchen and start creating a culinary masterpiece that will be talked about for years to come!
Why You’ll Love This Recipe
If you’re looking for a meal that’s both elegant and delicious, you simply must try this venison steak with reduced cabernet and sauternes sauce recipe. Not only is it packed with rich flavors, but it’s also quite easy to prepare, even if you’re not an experienced cook.
One of the reasons why you’ll love this recipe is that the juicy, tender venison steak is cooked to a perfect medium-rare, allowing all the flavors to fully develop. The bold red wine sauce, made with cabernet sauvignon and sweet Sauternes wine, takes the dish to another level entirely. You can expect a wonderful play of savory and sweet notes on your palate with each bite.
Moreover, the sauce brings together many other flavorful ingredients such as bay leaf, thyme, garlic cloves, onion and celery that culminate in the most satisfying way possible. The sauce makes sure that every single bite packs a flavor punch. Finally, serve it with Soy sauce or bordelaise sauce or mushroom sauce or tomato sauce or berry sauce or blueberry sauce – the versatility of the dish is unbounded.
This recipe also provides unique ways to take those venison steaks that have been sitting in your freezer to a whole new level so that you enjoy them like never before. In addition, pan-seared venison tenderloin and filet mignon pair perfectly with this wine-based gravy.
Overall, this recipe is truly worth trying out for its rich flavor profile because it is guaranteed to spark joy at your dining table. With simple-to-find ingredients and easy-to-follow instructions, there’s really no excuse not to indulge in this masterpiece. So go ahead and give it a try! You won’t be disappointed!
Here are the ingredients you’ll need for this luxurious Venison Steak with Reduced Cabernet and Sauternes Sauce recipe:
- 1 lb Venison Steak(s)
- 1 Onion, diced
- 2 Garlic cloves, minced
- 2 Celery stalks, diced
- 2 tbsp Olive Oil
- 1 cup Red Wine (Cabernet works great!)
- 3 tbsp Sauternes
- 1 bay leaf
- 4 peppercorns
- 3 sprigs fresh thyme
- 1/2 bunch fresh parsley
- 2 tsp Soy Sauce
These ingredients will add depth and complexity to your steak and fortify your sauce with rich flavors.
The Recipe How-To
Now that we have gone through the ingredients, let’s dive into how to cook a delicious venison steak with reduced Cabernet and Sauternes sauce. Here is the step-by-step guide to follow:
Step 1: Prepare the Steaks
Before cooking the venison steaks, make sure to take them out of the fridge at least an hour before cooking to bring them to room temperature. Then, season the steaks generously with salt and crushed peppercorns.
Step 2: Sear the Steaks
To cook venison steak well, it is advisable to use a cast-iron skillet or a grill pan over medium-high heat. Add a tablespoon of olive oil in the pan, then carefully lay down the seasoned steaks in it. Let them sear untouched for 3-4 minutes on each side, flipping only once. This helps form a crusty exterior while keeping the inside juicy.
Step 3: Create Rich Sauce
Now that our venison steaks are almost cooked, let’s start preparing the sauce that goes well with them. In a saucepan, sauté chopped garlic cloves, celery, parsley, bay leaf, and thyme in another tablespoon of olive oil until they are tender and fragrant.
Step 4: Reduce Sauce With Red Wine
Into the saucepan with sautéed vegetables and herbs, add a cup of Cabernet Sauvignon and about 3 tablespoons of Sauternes wine. Increase heat to high and let it come to boil then reduce for about 5 minutes until you have reached your desired consistency.
Step 5: Incorporate Soy Sauce
Add soy sauce (1-2 tsp) and whisk together while reducing for another minute or two before taking off heat.
Step 6: Serve Your Steak & Add The Wine Sauce
Once you have achieved medium-rare, take out the venison steaks from the pan and transfer them to a cutting board. Let the cooked meat rest for at least 5 minutes before slicing them against the grain.
When ready to serve, ladle the reduced Cabernet and Sauternes wine sauce generously on top of sliced venison steak. This makes a simple but flavorful meal that goes well with a variety of side dishes.
Enjoy your delicious and decadent meal with ease thanks to these steps!
Substitutions and Variations
Are you missing some of the ingredients for the reduced Cabernet and Sauternes sauce recipe? No worries, there are a few substitutions and variations you can try.
Firstly, if you don’t have fresh herbs on hand, you can substitute with dried herbs instead. Use 1 teaspoon of dried thyme instead of fresh thyme, 1/2 teaspoon of dried parsley instead of fresh parsley, and 1/4 teaspoon of dried bay leaves instead of fresh.
If venison steak is not available at your local grocery store, feel free to substitute with beef steak such as filet mignon or venison loin. The cooking time may vary slightly depending on the thickness and cut of the steak.
For those who prefer a mushroom-based sauce, replace the Cabernet and Sauternes sauce with bordelaise sauce. In addition, saute sliced mushrooms along with the garlic, celery, and onion to add depth and flavor to the sauce.
Another variation is to use tomato sauce as a base for the sauce. Skip the Cabernet and Sauternes entirely and use canned tomatoes or tomato paste instead. Cook alongside red wine to create a rich and robust tomato-wine sauce that complements the venison steak beautifully.
Finally, for those who prefer sweet over savory flavors, try making a berry-based sauce such as blueberry sauce. Blend your favorite berries in a food processor until smooth and cook them down with soy sauce instead of red wine for added sweetness.
Whatever variation you choose, be sure to adjust seasoning levels accordingly. These variations offer different flavors that pair perfectly with pan-seared venison steak.
Serving and Pairing
One of the things I love about this venison steak with reduced cabernet and sauternes sauce recipe is how versatile it is. It can be served on a special occasion or it can be for a weeknight dinner. It can stand up to bold flavors so pair it with something that can hold its own.
For sides, roasted or grilled vegetables would be a natural pick, think asparagus or Brussels sprouts for a pop of color and added nutrition. Mashed potatoes or roasted sweet potatoes are good options too, their richness and sweetness complement the savory meat and tangy wine sauce.
As far as wine pairing goes, a lighter-bodied Cabernet Sauvignon would work well with this venison steak recipe, allowing the flavors of the meat to shine through without overpowering them. A full-bodied Pinot Noir would also work, but be aware that it will have more tannins and acid that could inhibit the flavors of the sauce.
If you prefer a white wine, a Chardonnay or Viognier with good body and oak would stand up well to the venison steak and its richly flavored sauce.
If you don’t drink alcohol, you can choose elegant grape juice or apple cider to add different nuances to your dish.
No matter what you choose to serve with this dish, be prepared to have an elegant meal full of flavor that will impress even the most discerning guests.
Make-Ahead, Storing and Reheating
If you’re planning to serve this venison steak with reduced Cabernet and Sauternes sauce for a special occasion, like a holiday dinner or a fancy dinner party, planning ahead is key. Here are some tips on how to make ahead, store and reheat the dish.
Make-Ahead: You can prepare the sauce for this dish a day or two in advance. Keep it refrigerated in an airtight container until you’re ready to use it. On the day of serving, you can cook the venison steaks and reheat the sauce.
Storing: If you have any leftover sauce, let it cool down to room temperature before storing it in an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for up to 1 month. When reheating, make sure to do it slowly over low heat and stir often to prevent burning or sticking.
Reheating: To reheat the venison steaks, preheat your oven to 350°F. Place the cooked steaks on a baking sheet and cover them with foil. Bake for about 5-7 minutes, or until heated through but not overcooked. For reheating the sauce, transfer it into a saucepan and heat over low heat while stirring constantly until warmed through.
With these tips, you can easily make this dish ahead of time and enjoy a stress-free meal on your special occasion!
Tips for Perfect Results
Cooking venison steak can be challenging, but with these tips, you can ensure perfect results every time.
1. Bring the venison steak to room temperature before cooking: Take the venison out of the fridge at least 30 minutes before cooking to allow it to come to room temperature. This ensures that the meat cooks evenly.
2. Season well: Venison has a mild flavor, and seasoning it well can elevate its taste. Use generous amounts of salt and freshly ground peppercorns to season both sides of the steak.
3. Sear the steak: Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat until it’s hot. Add a tablespoon of olive oil to the pan and then add the venison steak. Sear for two to three minutes on each side until a crust forms.
4. Baste the steak while cooking: Add garlic cloves, thyme, bay leaf, and butter to the pan while searing and baste the steak with them. This adds flavor and moisture to the meat.
5. Use a thermometer: Overcooking venison can make it tough and dry. Hence, it’s essential to cook it to perfection. For medium-rare venison (145°F), cook for around three minutes per side in a hot skillet.
6. Rest the meat: Once you have cooked your steak, allow it to rest for five minutes before slicing or serving as this allows the juices to redistribute within before carving.
By following these tips, your venison steak reduced cabernet sauternes sauce recipe will come out perfectly every time!
Now, let’s move on to item number nine, the FAQ. You might have some questions about preparing this delicious venison steak with reduced cabernet and sauternes sauce recipe, so let me answer a few common queries that you may have.
What is a good sauce for deer meat?
When it comes to complementing the flavors of dark meats, particularly venison, duck, goose, or bear, you can always count on the Cumberland sauce. It is considered the most traditional sauce for wild game and is known for its tangy and rich taste.
What is the best way to cook a venison steak?
Achieving a superior quality of meat is best accomplished by preparing it on a scorching hot, sizeable skillet. Afterward, the fillet should be seared on all sides until it has rich, deep amber coloration. This process should take approximately two minutes to complete. Next, the heat should be lowered to a gentle simmer and the fillet should be delicately fried for about 6-8 minutes, depending on how you prefer your meat cooked, while making sure to flip it on occasion.
What goes well with venison steak?
As a sommelier, I have a perfect knowledge of food and wine pairings. For instance, I can suggest savory dishes such as Honey & Herb Oven Roasted Carrots, Garlic Red Skin Mashed Potatoes, Easy Stuffing, Baked Beans, Garlic Butter Mushrooms, Crockpot Green Beans and Potatoes, Southern Fried Corn and Baked Bacon Wrapped Asparagus. I know exactly which type of wine to recommend for any of these dishes to enhance their flavor and make for the perfect dining experience.
How long to cook venison steak for medium-rare?
Achieving a juicy and tender roast requires a few key steps. Before popping your larger cut in the oven, it’s important to first sear all sides of the meat. This step seals in the flavorful juices that will make your roast truly delicious. For a medium-rare roast, you’ll want to bake it at 180°C/350°F for 15 minutes per 500g. Keep in mind that this cooking time may vary based on the size and thickness of your cut of meat.
with me the delicious journey of preparing Venison Steak with Reduced Cabernet and Sauternes Sauce!
As a sommelier, I always keep my eyes and my taste buds locked on the most exciting wine and meat pairing combinations. And this recipe is definitely not one to be missed!
Not only is it impossible to resist the juicy, succulent, melt-in-your-mouth venison steak, but the reduced cabernet and sauternes sauce elevates its flavors to incredible heights thanks to its exquisite balance between sweet and savory notes that will leave you feeling like royalty.
This dish offers a fantastic flexibility in serving options where it can grace your family dinners or impress your guests at parties with its rich and refined flavors that are unbeatable. It goes well with a range of sides from classic mash potatoes and green beans to something more exotic like polenta.
Not only does it offer versatility in serving but also in its variations. From bordelaise sauce, mushroom sauce to even blueberry sauce, it’s easy to switch up the flavors for everyone’s preferences!
So give this recipe a go; take your taste buds on an adventure they won’t forget. Trust me; once you’ve tasted it, you’ll be convinced that Venison Steak with Reduced Cabernet and Sauternes Sauce is the ultimate winning combination that all meat lovers will crave!
Venison Steak With Reduced Cabernet and Sauternes Sauce Recipe
- 2 pieces turner venison steak
- 4 cups cabernet sauvignon wine
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 celery (chopped)
- 4 garlic cloves (chopped)
- 1 sprig fresh thyme
- 1 small bay leaf
- 1 sprig fresh parsley
- 10 peppercorns
- 1 tablespoon sauterne
- 3 1/2 cups chicken stock or 3 1/2 cups veal stock
- In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
- In a medium sauté pan, add oil, vegetables, and peppercorns. Cook until the vegetables are soft. Add garlic and continue cooking for a few minutes. Add sauterne and quickly deglaze pan.
- Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce by a third, and pour sauce through a fine sieve. In a clean sauce pan, continue reducing until sauce is thick enough to coat the back of a spoon.
- Grill steaks under a broiler or on a ridged grill pan until rare to medium rare (i like rare), slice and serve with the sauce.