Deer Hunting

Venison Steaks with Cherry Shallot Sauce

We like to be creative, but nothing beats a nice, simple steak. This week, we go back to the basics to bring you juicy, tender venison steaks drizzled with a sweet cherry shallot sauce.

To view step-by-step photos and great tips for cooking the perfect steak, please visit our recipe blog: http://foodforhunters.blogspot.com/2011/12/venison-steaks-with-cherry-sh...

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Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/2 lbs. venison steaks
- 4 tbs. olive oil, divided
- Montreal Steak seasoning
- 2 shallots, thinly sliced
- 1/3 cup pomegranate juice
- 1 cup cherry preserves

1. About 1 hour before you want to cook, take your steaks out of the fridge and remove all fat/silver skin. Rinse any excess blood under cold water and dab dry with a paper towel. Drizzle 2 tbs. of olive oil over steaks and season all sides liberally with Montreal Steak Seasoning. Let the steaks rest to room temperature.
. To make the sauce, cook shallots in a saucepan with 2 tbs. olive oil. Sprinkle with salt and pepper and cook until golden. De-glaze the pan with pomegranate juice, scraping the bottom of the pan. Stir in cherry preserves. Bring to a boil and reduce heat to a simmer until thickened. Adjust seasonings, if necessary.
3. Heat a pan over medium-high heat. Cook steaks about 1-2 minute each side, or until medium-rare. Drizzle cherry shallot sauce over steaks and serve with your favorite sides!

This week, we made Pepin Potatoes: http://foodforhunters.blogspot.com/2011/12/pepin-potatoes.html

And Bacon Spinach Greens: http://foodforhunters.blogspot.com/2011/12/bacon-spinach-greens.html