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.
Seasoned Venison Steaks 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 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.