Ingredients and Weight: - Venison loin (backstrap), 1 pound - Olive oil, 1 tablespoon - Salt and pepper, to taste - Onion, 1 medium, chopped - Carrots, 1 cup, chopped - Celery, 1 cup, chopped - Garlic, 2 cloves, minced - All-purpose flour, 1/4 cup - Beef broth, 2 cups - Red wine, 1/2 cup (optional) - Worcestershire sauce, 1 tablespoon - Dijon mustard, 1 teaspoon - Fresh parsley, for garnish
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Trim the venison loin of any fat or sinew. 2. Heat the olive oil in a large skillet over medium heat. 3. Season the venison with salt and pepper. 4. Sear the venison for 2-3 minutes per side, or until golden brown. 5. Remove the venison from the skillet and set aside. 6. Add the onion, carrots, celery, and garlic to the skillet. 7. Cook until softened, about 5 minutes. 8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. 9. Gradually whisk in the beef broth, red wine (if using), Worcestershire sauce, and Dijon mustard. 10. Bring to a simmer and cook until thickened, about 10 minutes. 11. Return the venison to the skillet and cook through, about 5 more minutes. 12. Garnish with fresh parsley and serve immediately.
Nutritional Information: - Calories: 350 - Protein: 30g - Fat: 15g - Carbohydrates: 20g
Dish Characteristics: - Tender and juicy venison steak - Rich and flavorful gravy with hints of onion, carrot, celery, and red wine - Perfect for a hearty and satisfying meal
User Comments: - "The venison was cooked to perfection and the gravy was amazing!" - "This dish was a hit with my dinner guests." - "I would definitely recommend this recipe to others."
Special Precautions and Tips: - Use a sharp knife to trim the venison and slice it against the grain for maximum tenderness. - If you don't have red wine, you can substitute additional beef broth. - Serve the steak and gravy with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.