Recipe Big Joe's Venison Steak in Chestnut Sauce (Main Dish)

Required Ingredients:

• 6 ounces chestnuts
• 3 tablespoons butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 bay leaf, crumbled
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon salt
• 4 tablespoons Madeira wine
• 2 (6 ounce) venison steaks (about 1 1/4 inches thick)

Preparing/Cooking:

• Preheat oven to 425 degrees F (200 degrees C).
• Slice the skin to allow steam to escape.
• Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes.
• Remove from oven, and cool.
• Peel off the shell, and chop.
• You should have about 1 cup chopped chestnuts.
• Melt butter in a large skillet over medium heat.
• Cook, stirring often, the onions and carrots in the butter until soft.
• Stir in the flour, and cook until the flour browns.
• Mix in the broth, and season with bay leaf, and salt and pepper.
• Simmer for 15 minutes.
• Preheat broiler, and position a rack 5 inches below the broiler element.
• Place the venison steaks in a broiling pan.
• Cook 5 minutes on each side.
• Transfer to a hot platter.
• Strain the solids from the broth, and return the broth to the pan.
• Stir in Madeira and chestnuts.
• Pour hot chestnut sauce over venison steaks, and serve.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z