Venison, a lean and flavorful meat, offers a unique culinary experience. When cubed, it becomes a versatile ingredient that can be transformed into a myriad of dishes. In this recipe, we’ll explore a fusion of flavors, drawing inspiration from various culinary traditions to create a truly unforgettable meal.
Ingredients:
1.5 pounds venison cubed steak
Preparation:
1. Season the Venison: Season the venison cubes generously with salt and pepper.
2. Sear the Venison: Heat olive oil in a large skillet over medium-high heat. Sear the venison cubes on all sides until browned. Remove from the pan and set aside.
3. Sauté the Aromatics: In the same skillet, sauté the onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices.
4. Deglaze the Pan: Pour the red wine into the pan, scraping up any browned bits from the bottom.
5. Simmer the Sauce: Add the beef broth, soy sauce, Worcestershire sauce, thyme, black pepper, and bay leaf to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
6. Return the Venison: Add the seared venison cubes back to the pan and coat them with the sauce.
7. Thicken the Sauce: To thicken the sauce, slowly stir in the cornstarch slurry. Cook for an additional 2-3 minutes, or until the sauce reaches your desired consistency.
8. Serve: Garnish with fresh parsley and serve immediately.
Total Time: Approximately 45 minutes
Serving Ideas:
Classic Comfort Food: Serve the venison cubed steak over mashed potatoes with a side of roasted vegetables.
Cultural Influences:
This recipe draws inspiration from various culinary traditions:
European: The use of red wine and beef broth is a classic European technique.
By blending these influences, we’ve created a dish that is both familiar and exotic, comforting and sophisticated. It is a testament to the power of culinary fusion, where tradition meets innovation.
