Ingredients with Measurements:
- 4 venison steaks (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup beef broth
- 1/2 cup red wine
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp cornichons, chopped
- 1 tbsp capers, chopped
- 1 tbsp shallots, minced
- 1 tbsp butter
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the venison steaks with salt and pepper on both sides.
3. Add the venison steaks to the skillet and cook for 3-4 minutes on each side, or until browned and cooked to your desired level of doneness.
4. Remove the venison steaks from the skillet and set aside on a plate.
5. In the same skillet, add the beef broth and red wine. Bring to a boil and let simmer for 5 minutes.
6. Whisk in the heavy cream and Dijon mustard until well combined.
7. Add the cornichons, capers, and shallots to the skillet and stir to combine.
8. Let the sauce simmer for 5-7 minutes, or until it has thickened.
9. Stir in the butter until melted and well combined.
10. Return the venison steaks to the skillet and spoon the sauce over them.
11. Let the venison steaks cook in the sauce for 1-2 minutes, or until heated through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet should be heated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 22g
Protein per serving: 38g
Carbohydrates per serving: 7g
Fiber per serving: 1g
Sugar per serving: 2g
Sodium per serving: 800mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine can be substituted with beef broth or red wine vinegar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard or grainy mustard.
- Cornichons can be substituted with dill pickles.
- Capers can be substituted with chopped olives or pickled onions.
- Shallots can be substituted with onions or garlic.
Variations:
- Instead of venison, you can use beef or pork steaks.
- You can add mushrooms or bacon to the sauce for extra flavor.
- You can serve the venison steaks with roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure the skillet is hot before adding the venison steaks to ensure a good sear.
- Let the venison steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a whisk to ensure the sauce is well combined and smooth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the venison and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the venison steaks on a plate with the sauce spooned over them. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the venison steaks are overcooked, they will be tough and dry. Cook them to your desired level of doneness.
Food safety advice:
- Make sure the venison steaks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauce Charcutière is a classic French sauce made with mustard, cornichons, and capers. It is often served with pork or beef.
Flavor profiles:
This dish has a rich and savory flavor from the venison and beef broth, with a tangy and slightly sweet flavor from the sauce.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French