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.
Recipe: Pecan Venison
Summary: Season Venison with Pecans
- 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
- 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 pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 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 remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.
Preparation time: 12 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
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