Venison with Bourbon Fig Mushroom Sauce Recipe

I showed you how I dry mushrooms for storage the other day and I mentioned that I kept one package aside to make dinner for the hubby. Thanks to a friend we have venison in the freezer and I thought a layered mushroom sauce would be delicious over a grilled steak. I always find it interesting that I can create dishes around foods I don’t care for but some process in my brain makes it all come together. I had just received a bottle of fig balsamic vinegar from Dove Olive Oil to sample and I knew that would go well with both the meat and the mushrooms but I needed something else – so I went for some bourbon with a bit of sage for background. Hubby was happy and that is why I cook.

venison steak with bourbon fig mushroom sauce recipe

Table of Contents

Venison with Bourbon Fig Mushroom Sauce

Serves 1

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1 6 oz venison (or beef) steak
1 cup sliced button mushrooms
3 TBS Fig Balsamic Vinegar
2 TBS bourbon
1 tsp Wild Mushroom and Sage Olive Oil or regular Olive Oil
1/2 tsp dried sage
salt and pepper
1 tsp butter, optional

Heat a small saute pan over medium heat. When it’s ready add the oil. When the oil is hot add the mushrooms and stir until they are coated.

Add the bourbon and if you are comfortable light it and let it burn off a bit, if not just let it cook down a bit. Add the fig balsamic, the sage and salt and pepper to taste. Let it cook for about 5 minutes or until the liquid is reduced by half and set it aside.

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Season the venison steak with salt and pepper and grill it to how you like – in this household that is rare. Let the steak rest for about 5 minutes.

While the steak is resting warm the mushroom sauce over medium heat. If you are choosing to finish the sauce with butter add it at this point. Turn off the heat and stir until the butter is melted into the sauce.

Slice the steak and serve the sauce over the top.

Hubby really enjoyed his mushroom sauce. He hadn’t had mushrooms in a while and he said he enjoyed the fig/bourbon combination. He said they paired perfectly with the venison. I served it to him with a cucumber salad (what else – I swear they are reproducing in their box. I have never seen so many cucumbers in my life!) and the first of the season corn on the cob. I just had a plain venison steak so we both were happy.