Whiskey Rosemary Cream Sauce over Deer Steak and Mushrooms from A 12 Gauge Girl

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl

Whiskey Rosemary Cream Sauce over Deer Steak and Mushrooms

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
4 servings

4 deer steaks (your choice of cut: filet, tenderloin, flat iron, etc)
3 cloves garlic (mince two and leave the other whole)
4 tablespoons butter
1 large onion, diced
2 cups mushrooms chopped (your choice of mushroom: shiitake, portablella, etc)
1/4 teaspoon ground nutmeg
1/2 cup whiskey
1 tablespoon balsamic vinegar
3/4 cup cream
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary


  • Preheat a large skillet over medium-high heat.
  • Prepare the steaks by taking the whole clove of garlic, cutting it in half, and rubbing the cut edge over the deer steaks. Season generously with salt and pepper.
  • Place the steaks in the preheated pan and cook to medium-rare (or your preference). These steaks were somewhat thinner cuts, about 3/4 to a full inch thick, and I cooked them for two minutes per side.
  • After steaks have cooked, tent them loosely under aluminum foil and allow to rest while you start the sauce.
    To the same pan the steaks were cooked in, add four tablespoon of butter and melt.
  • Once the butter is bubbly and melted, add the diced onion. Allow to cook for three to four minutes.
    Add the minced garlic and cook an additional two minutes. Watch the garlic, if it starts to brown, drop the heat on the pan.
  • Add the roughly chopped mushrooms and cook for five minutes. By this point, the mushrooms and onions should both be soft.
  • Season the mixture with nutmeg, salt and pepper.
  • Turn the heat off from the pan and pour in the half cup of whiskey. Allow to boil for two minutes and then add the balsamic vinegar. Boil gently an additional two minutes.
  • Pour in the 3/4 cup of cream and the Dijon mustard. Stir and bring to a simmer. Add the rosemary.
    Allow the cream to reduce slight by simmering the mixture for five minutes.
  • Slice the deer steak into thick chunks, cutting against the grain of the meat.
  • To plate, arrange deer on serving platter and generously cover in whiskey cream sauce.
  • Enjoy!

Make sure to visit A 12 Gauge Girl for a few tips and tricks from Lindsey!

9 Responses

  1. WOW!!! This stuff is Great. I tried it with Whitetail and Elk and found both to be fantastic. Will never go back to beef. If you want to do this with Bear I found that marinating the meat for about 24 hours in the Spicy V-8 helps a lot then use 1 cup of sour mash whisky. 1/2 cup for the meat and drink the other 1/2 cup while marinating or cooking.
  2. Awesome recipes!!
  3. Am-az-ing!!!!!! I've been looking for a venison recipe that's a bit different and this is just gorgeous! Served mine with plain boiled rice and some green veg. Many thanks.
  4. This recipe was amazing! My favorite deer recipe I have tried so far! What is your favorite recipe for Deer Cubed steak?!
  5. This recipe is amazing. I used this with kangaroo and was incredible, thank you!
    • I'm so happy you enjoyed it!!! I've have kangaroo jerky, delicious! Would love to see any pics from your wonderful meal 😁

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