Venison Steak With Mushroom Cream Sauce Recipe

This venison steak recipe is my absolute fave because it’s a perfect blend of rich, earthy flavors and creamy indulgence that feels like a gourmet treat without the fuss. Plus, nothing beats impressing my friends with a dish that tastes like a rustic weekend getaway!

The deep, earthy taste of my Venison Steak with Mushroom Cream Sauce is something to savor. The tender venison steaks, seasoned simply with salt and pepper, are delicious when complemented by a close-knit trio of flavor boosters: onions, garlic, and mushrooms.

The cream sauce that enrobes the dish is actually a mushroom sauce, kicked up a notch with — shhhh! — beef stock.

You’ll feel free to use as much or as little beef stock as you see fit; just remember: the less you use, the more you’ll be tasting the mushrooms. And mushrooms are no slouches in the flavor department.

Ingredients

Steaks of venison: Good source of lean protein, low-fat; high in iron and B vitamins.

Mushrooms are low in calories, full of fiber and nutrients, and excellent for adding umami flavor.

Oil of Olive: Fats that are healthful, amplify flavor, assist in cooking.

Garlic: Gives aromatic depth; adds antioxidants.

Onion: Supplies sweetness, boosts umami, and provides vitamin C.

Using heavy cream: imparts richness, creamy texture, and a healthy fat source.

Ingredient Quantities

• 2 venison steaks, about 6-8 ounces each
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup beef stock
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Worcestershire sauce (optional)

Instructions

1. Take the venison steaks and season them generously with salt and pepper. Give them a good coating on both sides and set them aside to come to room temperature while you fix the sauce.

2. In a large skillet, combine 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium-high until the cooking fat is hot, then add the venison steaks. Sear them for about 3-4 minutes on each side for medium-rare, or, if you prefer, cook them longer to your desired doneness. Remove the steaks from the skillet and cover them with foil. Let them rest while you make the sauce.

3. In the same skillet, add the last 1 tablespoon of olive oil and 1 tablespoon of butter. Turn the heat down to medium and toss in the finely diced onion. Cook that for about 2 minutes, stirring occasionally, until it’s tender and translucent.

4. To the onions, add the minced garlic and sauté for another minute until fragrant.

5. Add the sliced mushrooms, stirring them in, and cooking until they’ve browned and softened, about 5-6 minutes.

6. Add the beef stock to the mixture and bring it to a simmer. Allow it to reduce a bit, about 3-4 minutes.

7. Lower the temperature to maintain a gentle simmer, and stir in the heavy cream, thyme leaves, and Worcestershire sauce (if you’re using it). Let the sauce simmer and thicken, stirring now and then, for around 3-5 minutes.

8. Sample the sauce and season it with more salt and pepper if you think it’s necessary.

9. Put the venison steaks back in the skillet, spooning some of the sauce over them. Cook for 1-2 minutes to warm them through.

10. Place the steaks on serving plates, pour over the mushroom cream sauce, and sprinkle with chopped fresh parsley. Serve immediately.

Equipment Needed

1. Large skillet
2. Tongs
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Wooden spoon or spatula
7. Aluminum foil
8. Small bowl (optional, for seasonings)

FAQ

• What is the best way to season the venison steaks?Season both sides simply with salt and pepper to taste before you cook them.
• Can I substitute the mushrooms?Absolutely, you may utilize any type of mushroom you prefer, including portobello or shiitake, for a distinct taste.
• Is the Worcestershire sauce necessary?Optional but recommended: Worcestershire sauce. It adds a rich, profound depth to the sauce. If you have it, use it (in moderation, if you’re not a huge Worcestershire fan).
• Can I use a different type of cream?For a lighter sauce, half-and-half can be used, but heavy cream is recommended for its richness.
• How can I make the sauce thicker?To thicken the sauce, let it simmer a bit longer to reduce it, or add a small cornstarch slurry if you need to thicken it quickly.
• What should I serve with this dish?Mashed potatoes or a simple side of steamed vegetables are the perfect accompaniments to this venison steak.
• How can I ensure the venison stays tender?Do not overcook; the best venison is cooked to medium-rare and medium.

Substitutions and Variations

Steaks made from venison: If you can’t find venison, use beef or lamb steaks.
Oil olive: Vegetable oil or avocado oil can be used instead.
Butter: Substitute margarine or ghee for a different flavor.
Substitute beef stock with chicken stock or use vegetable broth for a lighter sauce.
Use half-and-half or coconut cream for a dairy-free version.

Pro Tips

1. Room Temperature Steaks Allow the venison steaks to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and helps achieve a better sear.

2. Pat Dry for Perfect Sear Before seasoning, pat the steaks dry with paper towels. Removing excess moisture helps create a caramelized crust when searing the steaks.

3. Resting Time After cooking the venison steaks, ensure they rest wrapped in foil for at least 5–10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in tender and juicy steaks.

4. Mushroom Variety Feel free to mix different types of mushrooms, like shiitake or portobello, with the cremini or button mushrooms. This can add depth and variety to the flavor of the sauce.

5. Monitor Cream Sauce When adding the heavy cream to the sauce, maintain a gentle simmer and stir frequently. This prevents the sauce from curdling and helps it thicken evenly. Adjust the sauce’s thickness by either reducing it longer or adding a splash more cream as needed.