seared venison sirloin with bacon-ed brussel sprouts, creamy mashed potatoes and red wine onion mushroom gravy
and i’m not talking scrabble! adventures in game meats, beginning with venison. nothing says winter time like a deer steak! this was a gift from someone who shot their own deer, and we ended up with a few sirloin steaks! i’ve only cooked with ground venison once so this was new. i know sirloin is a less fatty cut of meat and venison in general is a lean animal, so overcooking is an extreme no no. i decided to cook it quite simple with hearty and classic side dishes.
i found the meat was very very bloody, and i’m not sure if it this because the animal wasn’t drained before being butchered (i don’t see how this could not be done), but it released a lot before cooking and while it was resting after cooking. also, i found there was no distinct flavour. it was extremely tender and nice to look at, but mostly it had a light liver flavour, which i didn’t mind, but i was definitely expecting something more game-y.
nonetheless, i enjoyed it and would definitely try it again. an excellent meal after a failed first skating attempt of the winter! i blame temporary Toronto city workers who don’t know how to zamboni the rink properly and leave everyone waiting more than 30 minutes to do a job that should take 15. oh well, at least i can feel my toes now AND i found out there are at least 4 skating rinks very very close to my home. welcome winter!!!
Like any other steak. Season with S&P. Cook at extremely high heat, only flipping once. Test doneness by seeing how much give there is by touching the steak with your fingers. Best cooked to rare/medium rare.
Onion Mushroom Gravy:
1 small onion thinly sliced
1 cup mushrooms thinly sliced
1/2 cup of wine
2 cups of beef broth
Venison pan bits and reduction
1. Sear mushrooms, then remove. Turn down heat and caramelize onions, finishing with wine and reducing until syrup-y.
2. Season and add mushrooms and broth, and let slowly reduce.
3. After cooking venison steaks let rest, and use broth and/or wine to clean good bits off the pan and add to the gravy.
1. Thinly slice bacon, fry until browned. Remove.
2. Add cleaned and halved brussel sprouts to bacon fat, and cook until browned and slightly tender. If you like them on the softer side, add some broth to cook. When finished add back bacon.
Serve with mashed potatoes, then plate! Enjoy!