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venison steak covered in mushroom cream sauce

Venison Steak with Mushroom Cream Sauce

Rachel Riesgraf
Easy to make, tender, marinated venison steak seared in a hot cast iron skillet or grilled, then smothered in the most creamy, dreamy mushroom wine cream sauce.
5 stars
Prep Time 10 mins
Cook Time 20 mins
Marinating Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Servings 4 servings

Ingredients
  

Venison steak/marinade

  • 4 venison steaks
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon oil (olive or vegetable)

Mushroom cream sauce

  • 4 tablespoons butter
  • 8 ounces baby Bella mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup white wine (or more chicken broth)
  • ½ cup chicken broth
  • ¾ cup heavy whipping cream
  • 1 teaspoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Venison steak/marinade

  • Mix together the dijon mustard, garlic, soy sauce, Worcestershire and pepper.
  • Using paper towels, thoroughly pat the venison steaks dry to remove blood. Spread all sides of the venison steaks with marinade. Lay the steaks on a plate and cover with plastic wrap. Let sit at room temperature for 1 hour (or refrigerate overnight).
  • Lightly pat the steaks dry again with paper towel to remove any excess marinade.
  • Heat a cast iron skillet over medium-high heat with 1 tablespoon of oil. Once hot, cook the steaks about 4-6 minutes on the first side, then flip and cook another 4-6 minutes, or until the internal temperature reaches about 130-135 degrees F for medium-rare (if the steaks are getting too charred, reduce heat to medium).
  • Note: The total time will vary depending on the thickness of the steaks. If the steaks are thicker than 1 inch, I like to use tongs to stand the steaks on their sides to sear each side about 1-2 minutes. Keep in mind that the internal temperature of the steaks will continue to rise about 5 degrees after removed from the skillet.
  • Once done, transfer the steaks to a clean plate. Loosely tent with tinfoil and let rest while you make the mushroom cream sauce.

Mushroom cream sauce

  • Using the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook just until they turn brown, about 2-3 minutes.
  • Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Mix in the garlic and flour; cook for 1 minute.
  • Pour in the white wine and whisk to combine. Let cook for for 1 minute, then pour in the chicken broth and heavy whipping cream. Add the dijon mustard, Worcestershire, salt and pepper. Whisk to combine. Reduce heat to medium and simmer for about 5 minutes, whisking frequently, until thickened to a gravy consistency.
  • Serve the mushroom cream sauce over the steaks and enjoy!

Notes

How to grill venison steak:

  1. Preheat the grill to medium-high heat.
  2. Place the steaks on the hot grill and cook for 4-6 minutes, then flip and continue to cook another 4-6 minutes, depending on the thickness of the steaks.
  3. The steak is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise about 5 degrees after removed from the heat. Transfer the steaks to a plate and let rest while you make the mushroom cream sauce.
 

What can I use if I don't have a cast iron skillet?

Cast iron skillets allow you to get a nice sear on steak and conducts heat evenly, which makes it great for cooking steaks.
If you don't have a cast iron skillet, I recommend using stainless steel, so you can still get a nice sear. Last resort, you can use a non-stick skillet, but you won't be able to get as nice of a sear on steak.
If you don't own a cast iron skillet, I highly recommend purchasing one! Lodge sells very reasonably priced cast iron skillets on Amazon. Here is a link to the one I own.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats