Venison Steaks with Porcini and Toasted Hazelnut Sauce
Venison Steaks with Porcini and Toasted Hazelnut Sauce
Open in full-screen mode

Venison Steaks with Porcini and Toasted Hazelnut Sauce

10 MIN
15 MIN
20 MIN



  1. Place the mushrooms in a bowl and cover with 250 ml (1 cup) of boiling water. Let stand for about 20 minutes. Drain. Reserve the soaking liquid.
  2. In a skillet, heat the oil and 15 ml (1 tablespoon) of butter. Add the steaks and cook over high heat until the desired doneness. Season with salt and pepper. Keep warm.
  3. Add 15 ml (1 tablespoon) of butter in the skillet and sauté the shallots and garlic. Add the hazelnuts and mushrooms. Cook for 2 minutes. Season with salt and pepper.
  4. Add the honey and vinegar. Deglaze with the wine and the mushroom soaking liquid. Reduce by three quarters. Add the demi-glace. Bring to a boil. Remove from the heat. Whisk in the remaining butter. Adjust the seasoning.
  5. Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables.


  1. I am confused as to where to get venison. I tried to hunt some in my backyard and was unsuccessful!!!!!! Please explain where to find.

  2. Absolutely delicious! Made it good!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.