Blackened Venison Steak With Wine and Cane Syrup Sauce
"This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work.
Quick easy dish, the sauce really sets it off."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 venison steak, cut about 1/2-inch thick (8oz each approx)
- 1⁄2 cup dry red wine
- 1⁄2 cup cane syrup (Steens Pure Cane Syrup recommended)
- 1⁄4 teaspoon fresh ground black pepper
- 4 teaspoons creole seasoning
- 4 teaspoons vegetable oil
directions
- Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper.
- Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
- Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
- Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
- Serves 4.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Simple. 1 inch thick cutsd stay juicy better and give you some room for error compared to 1/2 thick. I added 1/4 more wine and 1/4 more syrup. Time to reduce is more like 30 min so plan accordingly. Side dishes of garlic green beans with ginger and cheesy garlic mached potatoes were a good combination for cold MN winters. Venison really does need to be rare to med rare so don't be afraid to cut the meat to make sure it doesnt get over cooked. Cast iron pans are the best. -
Super. I cooked it for Christmas dinner along with a ham. More of the guests asked for 2nds & 3rds of the Venison. It was a great recipe.
