Venison Steak With Port Wine Sauce
Make Venison Steak With Port Wine Sauce: tender seared venison with a glossy shallot-thyme port sauce thickened with Dutch peperkoek.
Ingredients
For the port wine sauce
- 1 tablespoon butter
- 2 shallots finely minced
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
- ⅔ cup port wine ruby or tawny
- ⅔ cup venison stock or rich beef stock
- 1 ounce Peperkoek about 1 slice, crumbled
Venison steaks
- 1¼ pound venison steaks 4 pieces
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
Ingredients you need per step are listed below the step in Italic
Instructions
Make the sauce.
- In a small saucepan, melt the butter over medium heat.1 tablespoon butter
- Add the shallots and thyme and cook for about 3 minutes, until the shallots are soft and translucent but not browned.2 shallots, ½ teaspoon dried thyme
- Add the port wine and venison stock. Crumble in the Peperkoek and stir until it starts to dissolve. Bring to a gentle simmer.⅔ cup port wine, ⅔ cup venison stock, 1 ounce Peperkoek
- Let the sauce simmer on low heat for about 15 minutes, stirring now and then, until it is glossy and lightly coats the back of a spoon. If it gets too thick, whisk in a tablespoon or two of hot stock or water. Keep warm on very low heat.
Venison steak
- Pat the venison steaks dry with paper towels and season on both sides with the salt and pepper.1¼ pound venison steaks, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Heat the remaining tablespoon of butter in a skillet over medium-high heat until hot and foaming. Add the venison steaks and sear on all sides, then reduce the heat to medium.1 tablespoon butter
- Fry for about 5 minutes in total for medium, turning once or twice, or until the internal temperature reaches 130 to 135°F for medium-rare or 135 to 145°F for medium.
- Transfer the steaks to a plate, tent loosely with foil and let rest for about 5 minutes.
- Taste the sauce and adjust with a pinch of salt if needed. If you like, whisk in a tiny knob of cold butter off the heat for extra gloss.
- Slice the rested venison and serve on warm plates with the port wine sauce spooned underneath and over the top.
NOTES
1. What is Ontbijtkoek / Peperkoek?
It is a traditional Dutch spiced cake, slightly sticky and aromatic with warm spices. Here it melts into the port sauce and thickens it naturally. 2. What if I cannot find Peperkoek?
Use crumbled soft gingerbread or another moist spice cake. The texture and gentle spice are the closest match. 3. Can I make the port sauce ahead of time?
Yes. Make it earlier in the day, cool and chill. Reheat gently (do not boil hard) and thin with a splash of stock or water if it has thickened too much. 4. Variations
It is a traditional Dutch spiced cake, slightly sticky and aromatic with warm spices. Here it melts into the port sauce and thickens it naturally. 2. What if I cannot find Peperkoek?
Use crumbled soft gingerbread or another moist spice cake. The texture and gentle spice are the closest match. 3. Can I make the port sauce ahead of time?
Yes. Make it earlier in the day, cool and chill. Reheat gently (do not boil hard) and thin with a splash of stock or water if it has thickened too much. 4. Variations
- Beef instead of venison: Use small beef steaks (like sirloin or tenderloin) with the same sauce if venison is difficult to find.
- Herb twist: Add a small sprig of rosemary to the sauce with the thyme for a deeper, woodsy note. Remove before serving.
- Berry hint: Stir in a spoonful of redcurrant jelly at the very end if you like a gentle berry edge in your port sauce.
Nutrition
Calories: 373kcal | Carbohydrates: 14g | Protein: 44g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 399mg | Fiber: 1g | Sugar: 6g | Vitamin A: 183IU | Vitamin C: 1mg | Iron: 7mg
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