Best 2 Venison Steak Diane Recipes
Indulge in the exquisite culinary journey of venison steak Diane, a dish that tantalizes taste buds with its rich flavors and elegant presentation. This classic French recipe transforms tender venison steaks into a masterpiece, pan-seared to perfection and enveloped in a luscious sauce brimming with umami and depth. Accompanied by variations that cater to diverse preferences, the venison steak Diane experience promises an unforgettable gastronomic adventure. Embark on a culinary expedition with our curated recipes, ranging from the traditional French technique to contemporary interpretations infused with global influences. Discover the secrets to crafting an exceptional sauce Diane, featuring variations that incorporate cognac, cream, and even a hint of spice. Elevate your culinary skills and impress your dinner guests with this extraordinary venison steak Diane extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
VENISON STEAK DIANE
Steps:
- Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes. Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8-10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside. Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat. Turn off the heat and let the boiling subside. Stir in the cream until the sauce is as light as you like. Don't let the sauce boil again or it could break. Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives is traditional, but basil and parsley are also nice. Serve with a big red wine, like a Cabernet Sauvignon, Carignane, Petit Verdot or Graciano.
STEAK DIANE
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. -Pheobe Carre, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
Nutrition Facts : Calories 231 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
Tips:
- Use high-quality venison steak: The quality of the venison steak will greatly impact the final dish. Choose a steak that is well-marbled and has a deep red color.
- Tenderize the venison steak: Venison can be a tough meat, so it's important to tenderize it before cooking. You can do this by pounding it with a meat mallet or marinating it in a mixture of olive oil, garlic, and herbs.
- Cook the venison steak to your desired doneness: Venison can be cooked to rare, medium-rare, or medium. The cooking time will vary depending on the thickness of the steak and the desired doneness.
- Make sure the sauce is flavorful: The sauce is an important part of this dish, so make sure it is flavorful and well-seasoned. Use a combination of herbs, spices, and cream to create a rich and delicious sauce.
- Serve the venison steak diane immediately: This dish is best served immediately after it is cooked. The steak will be most tender and juicy when it is hot off the grill.
Conclusion:
Venison steak diane is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can easily make this dish at home. So next time you're looking for a new and exciting way to cook venison, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
