Venison Steak with Shitake Mushrooms
Venison steak and mushrooms are an ultimate pairing of flavor. The mushrooms are quickly cooked with a combination of butter, shallots, fresh thyme and a splash of balsamic vinegar.
Servings: 4
Ingredients
- 1 1/2 - 2 lbs venison sirloin, cut into 6-8 steaks, 3/4 inch thick
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tbsp olive oil
- 1 rosemary sprig (optional)
Shitake Mushroom Ingredients
- 8 oz Shitake Mushrooms
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 tsp fresh thyme
- 1 tbsp balsamic vinegar
- pinch of kosher salt
Instructions
- Coat the sliced venison steaks lightly with olive oil and generously season both side with kosher salt and black pepper.
- Preheat the outdoor grill to high heat. Set the venison steaks on the grill along with the rosemary sprig and cook for 2-3 minutes per side. Remove from heat and let rest for 10 minutes. (The sprig adds hints of rosemary flavor to the meat while cooking).
- Heat a skillet over medium heat and add butter, olive oil, mushrooms, shallots and garlic. Cook the mushroom mixture for about 4-5 minutes stirring once or twice. Add the balsamic vinegar, fresh thyme and continue cooking for 2 minutes. Remove from heat.
- Thinly slice each steak against the grain and serve with the shitake mushrooms.