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
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