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Venison Steak with Red Wine Jus and Caramelized Eschalots
4.9 from 150 votes

Venison Steak with Red Wine Jus and Caramelized Eschalots

Venison Steak with Red Wine Jus and Caramelized Eschalots features seared venison steaks cooked to rare or medium-rare and served with sweet, browned shallots and a rich red wine and veal stock reduction. The combination emphasizes the lean game meat’s flavor balanced by the savory sauce and softened eschalots.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Main Course
Cuisine: French

Ingredients

  • 4 venison steak Denver leg cut, approx 2.5-3cm thick (1-1¼ inch
  • 8 French shallots pelled
  • 1 cup red wine
  • 3 cups veal stock thick
  • 1/2 cup brown sugar
  • salt sea salt
  • black pepper freshly ground
  • butter
  • vegetable oil

Instructions

    Cup of Yum
  1. Preheat oven to 180 Celsius (350 Fahrenheit).
  2. Remove venison from the fridge approx 1-2 hrs before cooking.
  3. Blanche the peeled shallots in boiling salted water for 5 minutes and drain.
  4. Roll the shallots gently in the brown sugar, season lightly with salt and pepper and sauté in a bit of butter until they are golden brown and soft to the centre.
  5. Meanwhile in a medium saucepan reduce the wine over medium heat until 3/4’s reduced, add the veal stock and reduce again by half.
  6. Season the venison steaks with a little salt and pepper on the top and bottom (on the end grain).
  7. Sear the steaks in a little butter and oil in a hot pan (approx 2 minutes per side).
  8. Place the seared steaks on a lightly oiled oven pan and cook in the oven for approx 6-7 minutes (the steaks will be rare to medium-rare when served, which is the best way to have such a lean cut).
  9. Remove from the oven and allow the steaks to rest approx 10 minutes.
  10. Serve on a bed of mash potato, with some wilted spinach to the side, a couple of shallots next to the steak and finish by pouring the red wine jus over the steak and shallots.

Notes