Valentine's Day, like most special event days during the last year, might look a little different for you than previous years. If you are opting to stay at home for a romantic date-night in, this is a delicious recipe to consider for dinner. Don't forget to dim the lights, put on some music, and create all the Valentine's ambiance you desire right in the comfort and safety of your own dining room.
Instructions
Recipe provided by Art and Dan, the co-hosts and chefs of BC-produced Moosemeat & Marmalade.
INGREDIENTS
1 medium onion, diced
1 container oyster mushrooms, ripped by hand (button or other mushrooms are fine substitutes)
1-inch thick venison backstrap steak (approx. 250g)
5 slices prosciutto
Several sage leaves
Canola oil & salt
¼ cup brandy
½ cup red wine
½ cup whipping cream
RECIPE
Heat a large frying pan on medium-high heat. Once hot, add a good glug of canola oil, along with the diced onion and your mushrooms.
Once the mushrooms have shrunk considerably and the onions are starting to colour, pour in the brandy, being careful to avoid the flame that will jump from the pan.
After brandy has reduced slightly, pour in the red wine, and allow to reduce slightly before adding the whipping cream. Season the sauce with salt to taste, and allow to simmer gently as you cook your venison.
Lay out prosciutto pieces overlapping with one another to create a sheet. Place venison steak in the center, cover the venison steak with a few sage leaves, and season steak liberally with salt. Wrap the prosciutto up on all sides to envelop the steak.
Get a frying pan onto medium-high heat. Once hot, add a tablespoon of canola oil, along with your wrapped venison.
Fry venison for 3-4 minutes, until the prosciutto is crisp and golden. Flip the steak, and cook on the second side for another 3-4 minutes. If you like your venison rare, remove it from the pan and let it rest for 5-10 minutes before slicing. Serve sliced venison steak overtop your mushroom stroganoff sauce and enjoy!
D-VENISONPOTLUCK from May Street Productions on Vimeo.
