Venison with Blue Cheese Sauce



  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless venison loin steaks or substitute (4 oz. ea.),
  • 1/2 inch thick
  • 1/4 cup margarine or butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine
  • 1/4 cup chopped shallots
  • 2 tablespoons water
  • 1 teaspoon snipped fresh marjoram or 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon instant beef bouillon granules
  • 4 oz. crumbled blue cheese


In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat. In 12 inch nonstick skillet, heat 2 tablespoons margarine and the oil over medium heat. Add steaks. Cook for 6 to 8 minutes, or until meat is desired doneness, turning steaks over once. Transfer steaks to warm platter. Cover to keep warm. Set aside. Take same skillet, add water, marjoram and bouillon. Cook over medium - high heat for 1 to 2 minutes, or until mixture is reduced by half, stirring constantly. Add remaining 2 tablespoons margarine and blue cheese. Cook over medium heat for 3 to 5 minutes, or until sauce is smooth, stirring constantly. Spoon sauce over steaks.



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