Too many home game chefs have turned to the slow-cooker and a can of cream of mushroom soup to turn their venison into something that tastes like, well, cream of mushroom soup. I understand that it’s easy and edible, but it’s just not for me.

This recipe combines a mushroomy crusted venison steak with a creamy mushroom sauce. If there is an Asian market nearby, that’s your best resource for dried mushrooms. Those dried ‘shrooms found in small packages in grocery stores can be a bit pricey.

Servings: 4 servings

Ingredients

1 1/2 cups dried shiitake, porcini or cremini mushrooms

1 Tbsp fresh sage leaves, minced

Four 8- to 10-ounce venison steaks

salt and pepper

2 Tbsp Dijon mustard

2 Tbsp olive oil

1 Tbsp fresh parsley leaves, minced

pinch or two paprika

Mushroom Sauce

2 Tbsp butter

2 Tbsp flour

1/2 cup chicken broth

1/4 cup dry white wine

1/4 cup whipping cream

1 tsp Worcestershire sauce

Tabasco sauce

2 green onions, white and green part, diced

2 cloves garlic, minced

2 cups fresh mushrooms, chopped*

salt and pepper to taste

Instructions

1. Prepare mushroom sauce. Melt butter in a medium saucepan over medium heat. Stir in flour and cook, stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in chicken broth, a little at a time, until incorporated. Stir in wine and cream until smooth. Add remaining sauce ingredients, and simmer for 10 to 12 minutes, stirring often. Season to taste with salt and pepper.

2. Place mushrooms and sage in a food processor, and pulse until it turns into a powder. Season venison medallions with salt and pepper, then coat with mustard. Dust steaks with mushroom and sage powder. Heat oil in a large skillet over medium-high heat, add venison and sear on both sides until medium-rare. To serve, spoon sauce on to plates, arrange steaks over sauce, and garnish with parsley and paprika.

*If you were lucky enough to gather some morels this spring, they are perfect for this recipe!

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.