Venison Steak with Whiskey Mushroom Sauce Recipe | Deer Meat For Dinner

This delicious sauce is full of flavor and a perfect addition to your venison steaks! You can easily leave out the whiskey for a great mushroom sauce as well! Bring your wild game flavors to the next level!

Recipe
Cook your salt and peppered Backstrap for 2-3 minutes each side in a heated pan with
2 Tbs Olive oil

Remove meat to rest and lightly cover with foil for at least 10 minutes.

Add
2 Tbs Salted Butter
To the frying pan and melt

Add
3/4 c (1 med) onion diced
And saute 2-3 minutes

Add
300-400g (1 1/2ish cups) Sliced mushrooms of your choice (I used white)
1 Tbs minced fresh rosemary
1-2 Tbs minced garlic (depending on preference)
Saute until mushrooms have browned (approx 10 minutes)

Add
1 Tbs grainy mustard
1 1/4 c heavy 18% cream
Bring to light boil

Add
1-2 Tbs whiskey/ bourbon (we used 2)

Simmer for 2-3 minutes until it thickens to your liking and to allow the alcohol to burn off and flavors to infuse.
If it gets too thick, just add a bit more cream to loosen things up.

Music:
Lowest of Fi Riddim- Konrad OldMoney