There's nothing that says love like a home-cooked meal, and if you're looking for a homemade dinner that will really impress a date, look no further than this venison steak recipe. Wild game like deer meat makes for a unique meal, and the red wine chocolate sauce will definitely impress your significant other. Even better, the venison steak is easy and quick to make; all you have to do is simply pair it with some simple roast potatoes and crusty bread for a perfect date night at home.
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To make the red wine chocolate sauce, sauté the shallots in butter with the garlic, rosemary, and peppercorns (along with any venison scraps) over medium heat until the shallots have softened but haven't begun to caramelize about 4-5 minutes. Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes. Hold off on adding the chocolate until closer to the end. While the sauce reduces, cook the steaks.
Once the venison steaks are room temperature, lightly season them with kosher salt and black pepper. Heat oil in a cast-iron skillet over medium-high heat. Add the venison steaks and between 1-2 minutes or 3-4 minutes on either side. The total time will depend on how thick the steaks are; you want to cook venison to a doneness of rare to medium-rare. When you flip the steaks, spoon melted butter onto the steaks to baste them. It'll brown along with the steak, helping lock in moisture and adding a nice nutty flavor. Transfer the steaks to a plate to let rest a minute or two before cutting. Whisk the chocolate into the still-warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks.
Watch: Venison Stuffing Recipe
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Venison Steak with Red Wine Chocolate Sauce
Ingredients
Red Wine Chocolate Sauce
- 3 tbs butter
- 2 medium to large shallots, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 sprig rosemary
- 1 1/2 cup red wine (We prefer Syrah)
- 1 tbs mixed peppercorns, crushed
- 4 1/4 cups beef or veal stock
- 1/4 cup dark chocolate, finely grated or chopped (Get 70% or darker)
Venison Steaks
- 4 venison steaks, about 8-10 oz each
- 2 tbs Mild flavored oil
- 2 tbs butter
- Salt and pepper, to taste
Instructions
Sauce
- Sauté the shallots in butter with the garlic, rosemary, and peppercorns (along with any venison scraps) over medium heat until the shallots have softened but haven't begun to caramelize, about 4-5 minutes.
- Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes. Hold off on adding the chocolate until closer to the end.
- While it's reducing, cook the steaks.
Steaks
- Let the steaks rest on the counter until they've reached room temperature.
- Lightly season steaks, if desired. Heat oil in a medium-high skillet. Once warm, add the steaks and cook to rare, medium-rare (depending on the thickness, could be 1-2 minutes per side or 3-4 minutes).
- After flipping the steak, add the butter. Spoon melted butter onto the steaks to baste them. It'll brown along with the steak, helping lock in moisture and adding a nice nutty flavor.
- Transfer the steaks to a plate to let rest a minute or two before cutting.
- Meanwhile, whisk the chocolate into the still warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks.
