Big Joe's Venison Steak in Chestnut Sauce

Name: Big Joe's Venison Steak in Chestnut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf, crumbled; 355 milliliters beef broth; 3 Tbsps butter; 118 milliliters chopped carrots; 170 grams chestnuts; 3 Tbsps all-purpose flour; 1 teaspoon coarsely ground black pepper; 4 Tbsps Madeira wine; 118 milliliters chopped onions; 1 teaspoon salt; 340 grams venison steaks (about 1 1/4 inches thick)

Big Joe's Venison Steak in Chestnut Sauce might be just the main course you are searching for. One serving contains 781 calories, 40g of protein, and 43g of fat. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. It is perfect for valentin day. A mixture of coarsely ground pepper, onions, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape.

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Oven

Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes.

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Chestnuts

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Baking Pan

Oven

Remove from oven, and cool. Peel off the shell, and chop. You should have about 1 cup chopped chestnuts.

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Chestnuts

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Oven

Melt butter in a large skillet over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns.

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Carrot

Butter

Onion

All Purpose Flour

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Frying Pan

Mix in the broth, and season with bay leaf, and salt and pepper. Simmer for 15 minutes.

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Salt And Pepper

Bay Leaves

Broth

Preheat broiler, and position a rack 5 inches below the broiler element.

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Broiler

Place the venison steaks in a broiling pan. Cook 5 minutes on each side.

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Venison Steak

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Frying Pan

Transfer to a hot platter.

Strain the solids from the broth, and return the broth to the pan. Stir in Madeira and chestnuts.

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Chestnuts

Madeira

Broth

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Frying Pan

Pour hot chestnut sauce over venison steaks, and serve.

Ingredients you will need

Venison Steak

Chestnuts

Sauce

Equipment

Ingredients

Servings:

bay leaf, crumbled 355milliliters

beef broth 3Tbsps

butter 118milliliters

chopped carrots 170grams

chestnuts 3Tbsps

all-purpose flour 1teaspoon

coarsely ground black pepper 4Tbsps

Madeira wine 118milliliters

chopped onions 1teaspoon

salt 340grams

venison steaks (about 1 1/4 inches thick)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Anthem Estate Merlot Mt. Veeder Napa Valley Wine. It has 5 out of 5 stars and a bottle costs about 99 dollars.