Braised Venison Steaks
Venison steaks (2)
1/2 onion, sliced and sweated in butter
2 tbl tomato paste
¼ cup Fig balsamic vinegar
¼ cup Red wine vinegar
¼ cup unrefined peanut oil
¼ cup melted butter
Sweet paprika, salt, black pepper
Stir and mix the sauce ingredients together. Sear the venison steaks on 1 side in the same pan where you sweated the onion. Add the steaks and the onion to the crock pot. Pour the braising sauce over this, and turn the crockpot on low for 8-10 hours.
Remove the steaks, scrape out the onions. You can use the remaining liquid in the pan as au jus or make a gravy from it.
The oil & butter are added to the sauce because venison is such a lean meat. I sweat the onion in a covered skillet in butter at low heat for 12-15 minutes. I use the tomato paste in a tube because it’s easy to keep and use whenever you like it. Other oils and vinegars can be substituted for a different approach, but the fig provides a nice fruit accent that goes well with venison. Other fruit flavors that are good with venison are apple or currant or raisin.
I did this recipe once with a sliced apple, some good grassy Italian olive oil, and white wine vinegar and it came out great.
These are fork tender and the flavor of the venison comes through without dominating. We served them with our own cream peas, braised kale, and green beans: