Venison Steak South African Wine Reduction

By Chad Carns


Wine Reduction

1 bottle of South Africa Pinotage
3 T sugar
1 T peppercorns, cracked
1 c apples, cherries, plums; cut into large pieces
1 shallot, cut into large pieces


8 oz porcini mushrooms, sliced
2 T olive oil
1 T butter
1 T thyme, chopped
4 garlic cloves, chopped


4 (6 oz) venison medallions
3 T olive oil
4 T butter
3 thyme sprigs
4 garlic cloves, smashed


Wine Reduction – Simmer wine reduction ingredients until reduced to 1 cup of liquid, roughly 20 minutes. Mushrooms – Sauté mushrooms in olive oil for three minutes. Add butter, thyme and garlic. Cook for three minutes. Remove.

Steak – Sear venison for 2 minutes per side in olive oil. Reduce heat. Add butter, thyme and garlic. Spoon butter over venison and continue to cook for 3 minutes. Serve venison on a bed of the wine reduction. Spoon mushrooms on top of venison.

TGB Tip: Can’t find vision? Substitute filet mignon.

Venison Steak South African Wine Reduction
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Skill Level4
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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