Venison Steaks with Dried Wild Mushrooms

How to make Venison Steaks with Dried Wild Mushrooms Recipe

4 SERVINGS

Ingredients:
Dried cèpes or chanterelles
6 tablespoons Unsalted butter
2 tablespoons Vegetable oil
4 each Venison steaks, cut from the leg
2 tablespoons Shallots, minced
1/4 cup Dry red wine
1 cup Demi glaze
to taste Salt and black pepper

Method:
Cover the mushrooms with warm water and let stand for 30 minutes. Remove and cut or chop, depending on the mushroom. Decant the mushroom soaking liquid, so none
of the dirt or other particles are left at the bottom of the soaking bowl. Reserve liquid for sauce.

Heat 2 tablespoons (28 ml) butter and all of the oil over medium heat. Cook the steaks to desired doneness. Remove steaks and drain the fat.

To the same pan, add 2 tablespoons (28 ml) butter and the shallots. Cook for 3 minutes.

Add the wine and reduce until almost dry. Add the mushroom liquid and reduce by half.

Add the demi-glaze and mushrooms; reduce to nappe´ (coat the back of a spoon). Finish with remaining butter and correct seasoning.

Serve 2 tablespoons sauce with venison steaks.