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loin of Venison with dried cherries, walnuts and shiitake Mushrooms


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  • 1/4 cup plus 2 TBS walnut oil
  • 1 cup plus 3 TBS dry red wine
  • 1 Tbs plus 2 tsp chopped fresh thyme
  • 1 tsp fresh ground pepper
  • 6 6 oz boneless venison loin steaks
  • 1/3 cup walnut halves
  • 2 Tbs olive oil
  • 3 medium shallots thinly sliced
  • 4 oz Shiitake mushrooms stems discarded caps thinly sliced
  • 2 cups beef stock
  • 1/4 cup flatleaf parsley
  • 1/3 cup dried sour cherries
  • 1 Tbs honey
  • 2 Tbs veg oil
  • coarse salt
  • 6 thyme sprigs



Step 1

1. Whisk walnut oil with 3 Tbs wine, 1 Tbs chopped thyme and pepper. pour marinade over venison refrigerate 4-6 hours

2. Preheat oven to 400. Spread walnut on a baking sheet to toast 4 min( don't walk away they will burn quick maybe buy double in case)

3.Heat oil sauté shallots and mushrooms until lightly brown 5 min. transfer half of mixture to a plate, to the other half add beef stock remaining thyme and 1 cup wine bring to boil slightly reduce. Stain sauce of solids. stir in parsley, dried cherries, and honey.

4. Pat venison dry heat veg oil over high cook steaks to medium rare about 3 min per side (don't over cook)Let sit while finishing sauce

5. Pour oil from skillet pour in sauce and cook on high scraping up bits about 3 minutes season with salt and pepper

6. pour sauce on plates venison on top walnuts and mushroom on top from plate in 3, garnish with thyme sprigs

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