Pan-Seared Venison with Red Wine and Orange Sauce
Charles Gipe, Jr., Executive Chef at Hershey Entertainment Complex
2 - 8 oz. venison steaks
8 slices lightly smoked bacon, chopped
1/2 cup onion, diced
1 cup mushrooms, sliced
1/2 cup carrots, peeled and small diced
1/2 cup red wine
1/2 cup orange marmalade
2 tablespoons cornstarch
3 tablespoons water
1 small can mandarin oranges, drained
Preheat a cast iron skillet. Over medium heat, cook bacon until light brown. Remove bacon from skillet and keep warm for the sauce. Put skillet back on the heat until hot. Add steaks and cook to your liking.
Add onions, mushrooms, and carrots. Cook until carrots are tender. Deglaze pan with red wine. Add orange marmalade. Heat until melted.
Mix cornstarch and water in a separate bowl. Bring sauce to boil, thicken with cornstarch mixture until thin sauce forms. Add mandarin oranges as a garnish. Plate the venison steaks on a warm dinner plate and top with sauce.