"Our family loves trying new recipes for our wild game, and this recipe is one of my favorites! It incorporates a morel mushroom recipe for the fresh morels we find during spring turkey hunting. This was a recipe I picked up from Scott Leyseth (the Sporting Chef) as I’ve shared camp with him and he is truly one of the best wild game chefs I’ve ever met. Our family loves this and we hope you will too!" - Melissa Bachman
Grilled Venison Steaks with Balsamic Morel Sauce
Recipe courtesy of Melissa Bachman
https://www.facebook.com/melissabachman/
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Ingredients:
For the venison steaks:
• (4) 8-ounce deer steaks (remove all fat and gristle)
• 1 lb. bacon
• 2 tablespoons olive oil
• 2 tablespoons fresh garlic (minced)
• Salt and freshly ground black pepper (to taste)
For the balsamic morel sauce:
• 2 tablespoons olive oil
• 3 tablespoons green onion (only use the white part & mince)
• ½ teaspoon cracked black pepper
• ¼ cup balsamic vinegar
• ½ cup dry red wine
• 1 cup beef broth
• 1 sprig fresh rosemary
• 1 cup fresh morel mushrooms (quickly rinsed and dried)
• ½ teaspoon Dijon mustard
• ½ teaspoon cornstarch mixed with equal parts cold water
Instructions:
Combine olive oil and garlic and rub mixture over steaks. Season steaks with salt and pepper.
Let rest at room temperature for 20 minutes. Grill over a medium-hot grill until rare to medium-rare. Always allow meat to rest for a few minutes before serving.
Soak the mushrooms to rehydrate them.
Cook the bacon.
To make sauce, heat oil over medium heat in a medium saucepan. Add onion and sauté for about 2 minutes. Add pepper, balsamic vinegar, wine broth and rosemary. Bring to a boil, then simmer until the liquid is reduced by one-half. Stir in mushrooms and mustard. Cook for 5 minutes. Stir in cornstarch mixture and stir until sauce is thickened. If sauce gets too thick, add a little more wine or broth. If its too thin, add a little more of the cornstarch and cold water mixture.
To serve, arrange steaks on plates, add bacon, and spoon sauce over.
Enjoy!
