Serves 4
4 each 6 ounce venison short loin steaks
1 ounce clarified butter
1 tablespoon minced shallot
1 cup ruby Port
1/4 cup Creme De Cassis
2 tablespoons dried black currants
1 bay leaf
1/4 cup demi glace
6 ounces Great Hill Blue Cheese ( a very creamy Roquefort)
Salt and pepper to taste
Season the venison with with salt and pepper.
Over high heat sear the venison in the clarified butter in an ovenproof saute pan until browned.
Turn over and finish in a 450 degree oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does)
Remove venison from the pan and keep warm. (Use caution, as the pan’s handle will be hot) Remove excess fat and return pan to medium heat and add shallots. Saute until translucent and deglaze with Port and Creme de Cassis. Add the dried currants and bay leaf. Reduce by 1/2.
Add demi glace and reduce by 1/3. Strain and adjust seasoning.
Spoon some sauce on a warm plate, slice Venison and fan over sauce.
Serve with 1-1/2 ounces of Blue Cheese.
Recipe by Chef Jon Gatewood