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Grilled Venison Steak With Balsamic Morel Sauce


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  • 4 deer steaks, abt 1" thk - (6 to 8 oz ea), trimmed of all
  • fat and gristle
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons minced green onion white part only
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 1 sprig fresh rosemary
  • 1 cup fresh morel mushrooms quickly rinsed, and dried
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon cornstarch mixed with
  • 1/2 teaspoon cold water
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

To season meat, 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 barbecue grill until rare to medium-rare. Allow meat to rest for a few minutes before serving.

To prepare sauce, heat oil over medium heat in a medium saucepan. Add onion and sauté for 2 minutes. Add pepper, balsamic vinegar, wine, broth and rosemary. Bring to a boil and then simmer until liquid is reduced by one-half.

Stir in mushrooms and mustard. Cook for 5 to 6 minutes. Stir in cornstarch mixture and stir until sauce is thickened. If sauce gets too thick, add a little more wine or broth. If it's too thin, add a little more of the cornstarch and cold water mixture.

To serve, arrange steaks on plates and spoon sauce over.

This recipe yields 4 servings.

Harry told me that he's been busy gathering fresh morel mushrooms in undisclosed areas surrounding Peoria. Here's one idea for how to make good use of them. Another idea would be to send them to all to me and let me deal with them. I'm guessing that's not going to happen.

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