Grilled Venison Steak With Balsamic Morel Sauce

Recipe Ingredients

4		Deer steaks, abt 1" thk - (6 to 8 oz ea),
		Fat and gristle
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced fresh garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Balsamic Morel Sauce
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Minced green onion - white part only
1/2 teaspoon	2.5ml	Freshly-cracked black pepper
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Dry red wine
1 cup	237ml	Beef broth
1 section		Fresh rosemary
1 cup	237ml	Fresh morel mushrooms - quickly rinsed,
		And dried
1/2 teaspoon	2.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Cornstarch - mixed with
1/2 teaspoon	2.5ml	Cold water
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 saute 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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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