In the Kitchen with Ken - Venison Steaks with Shiitake Mushroom Sauce

Venison steaks

2 pounds venison steaks

1 quart buttermilk

1 tablespoon sea salt

1 tablespoon ground pepper

In a 9x13 glass pan, cover steaks with buttermilk. Add salt and pepper and soak overnight. The buttermilk will help pull out some of the blood from the meat and calm the venison's game flavor.

Remove steaks from buttermilk and discard liquid. Coat each steak with a little fresh ground pepper. Grill them on a high heat on the grill to a medium doneness.
Sauce

5 pieces of bacon

4 garlic cloves, minced

½ stick of butter

1 sweet onion, chopped

2 cups shiitake mushrooms, chopped

1 red pepper, chopped

3 tablespoons Worcestershire sauce

1 tablespoon brown sugar

¼ tablespoon ginger

1 tablespoon flour

½ cup water

Cook bacon in a large cast iron skillet and remove. Leave the bacon grease and add garlic, butter and onions. Cook until the onions are translucent. Add mushrooms, red pepper, Worcestershire sauce, brown sugar, ginger and flour. Saute several minutes to cook out flour, then add 1/2 cup water. Simmer until everything is well blended. Pour sauce over the venison to serve.
Red potatoes

2 dozen small red potatoes

1 tablespoon salt

2 tablespoons Cajun seasoning (Tony Chachere's)

1 tablespoon hot sauce

Bring 2 quarts of water to a boil. Add red potatoes, salt, Tony Chachere's and hot sauce. Boil until soft. Drain and serve.
Lettuce wedge

1 head iceberg lettuce

Salad dressing

Cut head of lettuce into quarters. Drizzle dressing over top. Serve cold.

Category:

Education

Tags:

• food
• recipes
• ken blevins
• kitchen
• cooking
• culinary arts
• wilmington
• nc
• north carolina
• seafood
• wildlife
• game
• hunting
• deer
• venison
• steaks
• shiitake mushroom sauce
• game hunting
• christmas
• hunting season

[Cabsinthehouse]

nice!