Preparation:
{"ops":[{"attributes":{"bold":true},"insert":"Venison steak/marinade:"},{"insert":"\nMix together the Dijon mustard, garlic, soy sauce, Worcestershire sauce and pepper."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"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)."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"Lightly pat the steaks dry again with paper towel to remove any excess marinade."},{"attributes":{"list":"ordered"},"insert":"\n"},{"attributes":{"bold":true},"insert":"How to grill venison steak:"},{"insert":"\nPreheat the grill to medium-high heat."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"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."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"The steak is done when a meat thermometer reads 130-135°F for medium-rare (see Note below listing temperatures for degrees of doneness*). 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."},{"attributes":{"list":"ordered"},"insert":"\n"},{"attributes":{"bold":true},"insert":"How to cook venison steak in a skillet:"},{"insert":"\nHeat the skillet, preferably a cast iron one or a stainless steel one, 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°F for medium-rare (if the steaks are getting too charred, reduce heat to medium). 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."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"Once done, transfer the steaks to a clean plate. Loosely tent with tinfoil and let rest while you make the mushroom cream sauce."},{"attributes":{"list":"ordered"},"insert":"\n"},{"attributes":{"bold":true},"insert":"Mushroom cream sauce:"},{"insert":"\nUsing (the same, if you cooked the steaks in a skillet) skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook just until they turn brown, about 2-3 minutes."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"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."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"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 sauce, salt and pepper. Whisk to combine. Reduce heat to medium and simmer for about 5 minutes, whisking frequently, until thickened to a gravy consistency."},{"attributes":{"list":"ordered"},"insert":"\n"},{"insert":"Serve the mushroom cream sauce over the steaks and enjoy!"},{"attributes":{"list":"ordered"},"insert":"\n"},{"attributes":{"bold":true},"insert":"*"},{"insert":"NOTE: "},{"attributes":{"italic":true},"insert":"The following are considered temperatures for degree of doneness:"},{"insert":"\n"},{"attributes":{"italic":true,"bold":true},"insert":"Rare: "},{"attributes":{"italic":true},"insert":"125°F"},{"attributes":{"list":"bullet"},"insert":"\n"},{"attributes":{"italic":true,"bold":true},"insert":"Medium-rare:"},{"attributes":{"italic":true},"insert":" 130-135°F"},{"attributes":{"list":"bullet"},"insert":"\n"},{"attributes":{"italic":true,"bold":true},"insert":"Medium:"},{"attributes":{"italic":true},"insert":" 135-140°F"},{"attributes":{"list":"bullet"},"insert":"\n"},{"attributes":{"italic":true,"bold":true},"insert":"Medium-well:"},{"attributes":{"italic":true},"insert":" 140-145°F"},{"attributes":{"list":"bullet"},"insert":"\n"},{"attributes":{"italic":true,"bold":true},"insert":"Well:"},{"attributes":{"italic":true},"insert":" 145-150°F"},{"attributes":{"list":"bullet"},"insert":"\n"}]}
