A gorgeous recipe by Hank Shaw recently scrolled across my screen that looked so good that I would’ve tried it with beef if I didn’t have a beautiful venison loin resting in my freezer from my Texas Big Game Hunting Adventure. See my original blog post: The Suburban Adventuress – Venison Steak Diane.
I told you that everyone was being polite about claiming the meat during that Getaway, so I was scrawling my name across as much of the good stuff as I could get away with short of just stuffing the packages right down my shirt!
I can’t tell you how good this was!
If the venison is cooked to your liking, pour some sauce on a plate and top with the meat, or put down a gentle bed of mashed potatoes first, then the meat, then bathe it all in the sauce. I served with roasted carrots for a pop of color and a bit of sweetness to complement the savory sauce.
Garnish with some chopped herbs. Apparently chives is traditional, but you can substitute basil or parsley. We served with a favorite red – a Meiomi Pinot Noir.