Seared Venison Recipe
Recipe information
Make Seared Venison in just 1h . Wild mushrooms, braised red cabbage, bitter greens, huckleberry venison jus
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Huckleberry Jus
In a saucepan, combine red wine and huckleberries. Simmer over medium heat until reduced by half. Add stock and continue to simmer until thickened. Strain and set aside.
2. Sauté the Wild Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add wild mushrooms, season with salt and pepper, and sauté until golden brown and tender. Remove from heat and set aside.
3. Sear the Venison
Season venison steaks with salt and black pepper. In the same skillet, add remaining olive oil and 1 tablespoon of butter over high heat. Sear the venison for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest for a few minutes.
4. Prepare the Plate
On each plate, arrange a portion of braised red cabbage, add sautéed wild mushrooms, and place a venison steak on top. Surround with bitter greens.
5. Finish with Huckleberry Jus
Drizzle huckleberry jus over the venison and greens. Garnish with remaining butter for richness and serve immediately.
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