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+ servings

Venison Steak with Red Wine Jus and Caramelized Eschalots

Venison is a meat that should be enjoyed for its uniqueness. The leanness of this particular cut of venison lends itself particularly well to the simplicity of this recipe. 
5 from 1 vote
Course Main Course
Cuisine French
Servings 4 people


  • 4 venison steaks Denver leg cut, approx 2.5-3cm thick (1-1¼ inch)
  • 8 French shallots pelled
  • 1 cup red wine
  • 3 cups thick veal stock
  • 1/2 cup Brown sugar
  • sea salt
  • freshly ground black pepper
  • butter
  • vegetable oil


  • Preheat oven to 180 (350 fahrenheit).
  • Remove venison from the fridge approx 1-2 hrs before cooking.
  • Blanche the peeled shallots in boiling salted water for 5 minutes and drain.
  • Roll the shallots gently in the brown sugar, season lightly with salt and pepper and sauté in a bit of butter until they are golden brown and soft to the centre.
  • Meanwhile in a medium saucepan reduce the wine over medium heat until 3/4’s reduced, add the veal stock and reduce again by half.
  • Season the venison steaks with a little salt and pepper on the top and bottom (on the end grain).
  • Sear the steaks in a little butter and oil in a hot pan (approx 2 minutes per side).
  • Place the seared steaks on a lightly oiled oven pan and cook in the oven for approx 6-7 minutes (the steaks will be rare to medium-rare when served, which is the best way to have such a lean cut).
  • Remove from the oven and allow the steaks to rest approx 10 minutes.
  • Serve on a bed of mash potato, with some wilted spinach to the side, a couple of shallots next to the steak and finish by pouring the red wine jus over the steak and shallots.
Keyword redwinejus, shallot, venison steak
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