Entrée: United States – Venison Steak with Sautéed Oyster Mushrooms and Onions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

2 venison steaks, about 12 oz total (340 g total)
8 oz / 225 g oyster mushrooms, sliced
3 cloves garlic, minced
1 large yellow onion, thinly sliced
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 tbsp (15 g) butter
Fresh thyme sprigs (optional garnish)

Instructions

1. **Prepare the Steaks**: Season the venison steaks with salt and pepper on both sides. Let them rest at room temperature for about 15 minutes while you prepare the other ingredients.

2. **Sauté the Vegetables**: In a large skillet, heat olive oil over medium-high heat. Add the sliced onions and garlic, cooking until they are soft and translucent (about 5 minutes). Add the oyster mushrooms and butter, stirring to combine. Cook for another 5-7 minutes, or until the mushrooms are tender and golden brown. Season with salt and pepper to taste, then remove the mushroom mixture from the skillet and set aside.

3. **Cook the Steaks**: In the same skillet, add a little more olive oil if needed, and increase the heat to high. Add the venison steaks and sear for 3-4 minutes on each side (for medium-rare), or adjust the cooking time to your preferred doneness. Remove the steaks from the skillet and let them rest for a few minutes.

4. **Serve**: Plate the venison steaks alongside the sautéed oyster mushrooms and onions. Garnish with fresh thyme sprigs if desired. Enjoy your classic and hearty meal!