steaks are relatively easy to cook, just as long as you don't overcook them. Past medium-rare
, and the meat toughens. Venison pairs well will fruit and spice, and this chili and red currant sauce adds sweetness and heat. The recipe for chili powder here also adds a bit of cocoa and cinnamon, which I recommend keeping in for venison.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
- 3 tablespoons chili powder, home-made or good-quality store bought
- 1 teaspoon salt
- 1-1/2 tablespoons plus 1 teaspoon vegetable oil
- 4 venison steaks
- 3 tablespoons unsalted butter
- 1 small shallot, minced
- ½ cup orange juice
- 3 tablespoons red current jelly
- Mix 3 tablespoons of chili powder with 1 teaspoon salt and 1-½ tablespoons vegetable oil, and combine to make a paste. Trim fat and silver skin (if any) from the venison steaks, then rub the paste on both sides of steaks. Allow the steaks to come to room temperature.
- Melt 2 tablespoons unsalted butter with 1 teaspoon vegetable oil in a sauté pan or skillet over medium-high heat. When the butter has stopped foaming, lay the venison steaks in the pan, and sauté 3 minutes. Turn the steaks over, and sauté 3 more minutes. Use an instant-read thermometer to test for doneness of steaks. You want it to be no higher than 135° for medium-rare. If the internal temperature is lower than 135°, flip the steaks, and cook 1 more minute on each side. When steaks are done, transfer them to a plate and cover with aluminum foil. While the steaks rest (for 10 minutes), make the sauce.
- Lower the heat to medium and add 1 tablespoon butter. When the foaming subsides, add the minced shallot, and sauté 1 minute, until fragrant. Pour the orange juice into the pan, and stir, scraping up any browned bits. Let the orange juice reduce by half, about 5 minutes, then whisk in the red current jelly until smooth.
- Whisk any venison juices accumulated on the holding plate into the sauce, then transfer the steaks to plates and spoon the sauce over them.