Wild Game Recipe Pecan Venison Steak - Hunting Magazine

The nutty aroma of fresh pecans and the rustic smell of venison steaks on the stove to fry is a smell like no other.

This wild game recipe is a fresh new flare on a traditional favorite for lovers of deer meat.

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Wild Game Recipe Pecan Venison Steak - Hunting Magazine

Seasoned Venison Steaks with Pecans

The nutty aroma of fresh pecans and the rustic smell of venison on the stove to fry is a smell like no other. This wild game recipe is a fresh new flare on a traditional favorite for lovers of deer meat.
Prep Time 12 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 4 or more venison steaks preferably from the backstrap
  • 1 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 cup sliced onion
  • 8 ounces sliced mushrooms
  • 3 tbsp. medium-dry sherry
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • 2 tsp. cornstarch
  • 1/3 cup pecan halves
  • ¼ cup green onions finely sliced

Instructions
 

  • Season the venison with salt and pepper.
  • Heat olive oil in a non-stick skillet, add venison, and cook until venison is rare.
  • Remove from skillet.
  • Add onion and mushrooms to the pan; cook for 3 to 5 minutes.
  • Add garlic and cook for 2 more minutes.
  • Add sherry and cook for 1 minute.
  • Add broth and boil until liquid is reduced by half, skimming any fat or foam.
  • Combine 2 tbsp. cream with the cornstarch.
  • Add the remaining cream to the skillet and bring to a gentle boil.
  • Whisk in the cornstarch mixture, simmer for 4 to 5 minutes.
  • Add venison, pecans, and green onion.
  • Simmer about 2 minutes and serve.

Notes

Can be served and taste great with rice or noodles and served with fresh veggies.
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