Venison Help Me

Elevate your dinner game with "Venison Help Me," a luxurious, flavor-packed creation designed to impress your taste buds. This hearty dish features perfectly seared venison steaks simmered in a rich red wine and herb-infused gravy, paired with golden roasted baby potatoes and sweet carrots for a comforting yet elegant meal. Fresh thyme, rosemary, and a touch of paprika bring an earthy depth, while the robust wine sauce adds a sophisticated flair. Ideal for adventurous home cooks, this recipe is a tantalizing blend of rustic simplicity and gourmet indulgence. Ready in just over an hour, it’s perfect for a cozy family meal or dinner party centerpiece. Explore this exquisite venison recipe today!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces venison steaks
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion
• 3 cloves garlic cloves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1.5 cups beef or venison stock
• 0.5 cups red wine
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound baby potatoes
• 4 medium carrots
• 1 teaspoon paprika
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the venison steaks on both sides with salt and pepper, then set them aside.

Step 3

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot.

Step 4

Sear the venison steaks for 2-3 minutes on each side until browned, then remove them from the skillet and set aside on a plate to rest.

Step 5

Reduce the heat to medium. Add the remaining butter and olive oil to the skillet. Sauté the diced onion and minced garlic for 3-4 minutes, stirring frequently, until softened.

Step 6

Add the fresh thyme and rosemary sprigs to the skillet, followed by the flour. Cook for 1 minute while stirring to create a roux.

Step 7

Deglaze the skillet by pouring in the red wine, scraping the bottom of the pan to release any browned bits.

Step 8

Stir in the beef or venison stock. Let the mixture simmer for 5-6 minutes, reducing slightly, then season with additional salt and pepper to taste.

Step 9

While the gravy simmers, prepare the vegetables as a side dish. Toss the baby potatoes and carrots (cut into sticks) in a bowl with paprika, salt, pepper, and a drizzle of olive oil.

Step 10

Spread the vegetables in a single layer on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender.

Step 11

Return the venison steaks to the skillet with the gravy. Cover and simmer on low heat for 10-15 minutes, or until the venison reaches your desired level of doneness.

Step 12

Once cooked, remove the thyme and rosemary sprigs from the skillet. Sprinkle freshly chopped parsley over the venison and vegetables.

Step 13

Serve the venison steaks with roasted vegetables on the side, topped with the savory wine gravy. Enjoy!

Nutrition Facts

Serving size	(1782.8g)

Amount per serving	% Daily Value*
Calories	1802.8

Total Fat 65.6g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 442mg	0%
Sodium 3335.0mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 18.8g	0%
Total Sugars 23.1g
Protein 144.9g	0%

Vitamin D 0IU	0%
Calcium 293.5mg	0%
Iron 20.2mg	0%
Potassium 4827.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 33.8%

Carbs: 31.8%