It’s deer season and I bet you’re looking for a good deer/venison recipe. This is one of my favorites because the red wine tenderizes the deer and also creates a great flavor. The wine also breaks down some of the gamey flavor that deer can sometimes have. Hope y’all enjoy.
Venison in Red Wine Onion Sauce
- 1 cup beef broth
- 1/2 cup green onion diced
- 1/2 cup yellow onion diced
- 1 tsp celery salt
- 2 tsp garlic minced
- 1/2 tsp sea salt
- 1 cup red wine
- 2 tbsp. butter
- 2 tbsp. flour
- Venison steaks tenderloin, rib eye, etc.
- 2 tbsp. canola oil
- Preheat the oven to 350 degrees F. Place a cast iron skillet in the oven.
- Pour the beef broth in a saucepan over medium-high heat. Add the green onions, yellow onions, celery salt, garlic and sea salt. Bring the mixture to a hard simmer for about 3 minutes, stirring occasionally.
- Stir in the wine and let simmer for about 3 minutes, stirring occasionally.
- Meanwhile, melt the butter in a small skillet over medium-high heat. Add the flour and continue stirring until the mixture thickens slightly.
- Add the flour mixture to the red wine sauce and cook 3-5 minutes or until the mixture thickens slightly. Remove from the heat and cover.
- Rub both sides of the venison steaks generously with salt and pepper.
- Remove the cast iron skillet from the oven and place over high heat. Add the oil. Sear the steaks about 1 1/2 to 2 minutes per side.
- Reduce the heat to medium and pour the wine sauce over the venison. Cook an additional 3-4 minutes, basting occasionally. Serve warm with additional sauce on top.