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Venison steak with mushroom and blue cheese sauce

For a special lunch or dinner this venison steak with mushroom and blue cheese sauce could be an ideal choice. It’s super easy to make, gluten-free and low carb, so suitable for many diets too. You can use Stilton or Dolcelatte too, if preferred. Serve it with a mash and/or steamed/grilled vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 venison steaks
  • 1 onion
  • 1 sprig of rosemary
  • 100 g mushrooms
  • 50 ml port
  • 100 ml Stock
  • 75 g blue cheese Gorgonzola

Method
 

  1. Rub the venison steaks with oil then season with salt.
  2. Heat a grill or frying pan and cook the steaks over medium heat for 2-3 minutes on each side, turning them over every minute. Transfer the steaks to a plate and rest.
  3. Thinly slice the onion and mushrooms. Add these to the pan together with some olive oil or a knob of butter. Add the rosemary sprig too. Turn down the heat and gently sauté for about 8 minutes until the onion is soft and the mushroom releases its jus.
  4. Add the port and let it sizzle for a minute, then add the stock and reduce the sauce by half.
  5. Put the steaks back and crumble the cheese over them. Cook for another 5 minutes or so. (Exact time depends on their thickness – they shouldn’t be overcooked).
  6. Discard the rosemary and season with freshly ground pepper.
  7. Serve the steaks immediately with the mushroom & cheese sauce poured over them.