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