In The Kitchen With Ken Venison Steaks With Shiitake Mushroom Sauce

Instructions

In a 9x13 glass pan, cover steaks with buttermilk. Add salt and pepper and soak overnight. The buttermilk will help pull out some of the blood from the meat and calm the venison's game flavor.

Remove steaks from buttermilk and discard liquid. Coat each steak with a little fresh ground pepper. Grill them on a high heat on the grill to a medium doneness.

For Sauce:

Cook bacon in a large cast iron skillet and remove. Leave the bacon grease and add garlic, butter and onions. Cook until the onions are translucent. Add mushrooms, red pepper, Worcestershire sauce, brown sugar, ginger and flour. Saute several minutes to cook out flour, then add 1/2 cup water. Simmer until everything is well blended. Pour sauce over the venison to serve.

For Red potatoes:

Bring 2 quarts of water to a boil. Add red potatoes, salt, Tony Chachere's and hot sauce. Boil until soft. Drain and serve.

Salad dressing

Cut head of lettuce into quarters. Drizzle dressing over top. Serve cold.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 3

Ingredients

2 pounds venison steaks

1 quart buttermilk

1 tablespoon sea salt

1 tablespoon ground pepper


For Sauce:

5 pieces of bacon

4 garlic cloves, minced

stick of butter

1 sweet onion, chopped

2 cups shiitake mushrooms, chopped

1 red pepper, chopped

3 tablespoons Worcestershire sauce

1 tablespoon brown sugar

tablespoon ginger

1 tablespoon flour

cup water

For Red potatoes:

2 dozen small red potatoes

1 tablespoon salt

2 tablespoons Cajun seasoning (Tony Chachere's)

1 tablespoon hot sauce

1 head iceberg lettuce

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