I have used this venison steak recipe for years. Our favorite for venison is to slice thin small steaks of the filet (better known as the backstrap). Pound them and flour them well. Sprinkle with salt and fresh ground pepper. Saute in hot oil quickly but thoroughly. (They say venison should not be served rare). Could deglaze pan with brandy to make it even better.


  • 2 Tbs oil
  • 3 to 4 venison chops or steaks
  • 1/2 cup dry red wine
  • 1/2 cup water w bouillon cube or beef broth
  • 1 tsp brown sugar
  • 1 clove garlic, minced
  • 1/2 tsp Worcestershire sauce
  • Dash of fresh ground pepper
  • 2 whole cloves
  • 1 bay leaf
  • 2 tsp cornstarch
  • 2 Tbs water


Heat oil in heavy pan with a cover. Brown steak well on both sides. Add wine, water, bouillon cube (or broth), brown sugar, garlic, Worcestershire sauce, pepper, cloves, and bay leaf. Cover pan, reduce heat, and simmer for 1 1/2 to 2 hours, or until meat is tender. Remove meat to a warm platter. Measure pan juices, add water to make 3/4 cup, return to pan. Blend cornstarch into 2 tablespoons water and add to pan. Cook unitl thickened and smooth. Serve over meat. Sauteed mushrooms would be a good addition.

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Submitted 6/13/05.
Source: Sunset magazine years ago?
Submitted By: J Morehead
Venison Steaks Burgundy