I don’t know what took me so long to post this recipe. It’s probably my favorite venison recipe. Well, other than a standard pan-seared venison loin. However, I also really love Cumberland sauce. Okay, I can’t decide, just know that it’s up there in the top three for sure.
This is probably one of the first recipes that I make when Chuck brings home some fresh meat. This sauce is the perfect match for the flavors most commonly found in venison. The cinnamon butter sauce goes so perfectly with all the brightly colored squash that are in season. To balance out the richness of say butternut squash with butter sauce I like to serve it with my favorite Massaged Kale Apple Salad (recipe coming). It has a maple balsamic vinaigrette that just goes so well with the cinnamon. So many fall flavors, straight from our own hands. For me, it is the perfect fall dish.
This is my ideal way to eat folks; home cooked, whole food, mostly from our own hands. I include the hands of our friends and family in this as well. You get the idea. It’s called slow food these days, but at its core its just food the way people always ate it, until the last 60/70 years.
There really is just something about food in the fall though that just makes me get all gushy inside. Maybe it’s the reward for the hard work put in seasons before. Or perhaps, it’s the change in the weather that makes slow-cooked food so much more approachable. It could be just the comforting feeling that comes from hot/rich/thick/creamy/hearty meals that make their appearance this time of year.
Enough waxing poetic about slow food. Make this recipe. You’ll like it, I promise.
For this recipe, I used 2 small steaks so no oven time was needed If you are using a larger steak or loin check out my Perfect Steak post for cooking instructions.
Venison Steak with Cinnamon Butter Sauce
- 2 small Venison steaks about 1/2 to 1 lb
- Salt to taste
- Pepper to taste
- 1/2 teaspoon cinnamon
- 4 tablespoons of unsalted butter
- 1 cinnamon stick
- Generously season the steaks on all sides with salt and pepper. Lightly season with ground cinnamon.
- In a medium-sized skillet heat1 tablespoon of butter over medium-high heat until it is fully melted and the pan is hot.
- Place the meat in the pan. It should sizzle on contact. Sear the meat until a brown crust forms (about 2-3 minutes each) on each side. Remove from heat for rare steaks or continue cooking for 1 to 2 minutes to reach desired done-ness.
- Remove from oven and let stand for 5 to 10 minutes.
- Meanwhile, return the pan to medium heat. Add the rest of the butter and a cinnamon stick to the pan. Cook and stir for 5 to 8 minutes or until butter is lightly browned (you may also want to scrape some of the browned bits from the bottom of the pan for added flavor).
- Slice the venison and serve with browned butter drizzled over the top
Similar Recipes:
Pork Chops w Ginger Honey Glaze
Grilled Venison Tacos
Venison Pot Roast
I do believe all the concepts you’ve introduced in your post. They’re really convincing and can definitely work. Still, the posts are too quick for novices. May just you please prolong them a little from next time? Thank you for the post.
I was extremely pleased to find this web site. I need to to thank you for ones time for this particularly wonderful read!! I definitely savored every little bit of it and i also have you bookmarked to check out new stuff on your website.
I intended to put you the very small observation in order to say thanks a lot again for all the fantastic tricks you have shared in this article. This is quite particularly open-handed with people like you to grant unreservedly exactly what a lot of people might have offered for sale for an e book to end up making some money for themselves, notably now that you might have done it in case you desired. The tricks additionally served to become a fantastic way to be sure that some people have the identical interest really like mine to know more and more pertaining to this condition. I know there are thousands of more fun instances ahead for individuals that see your blog.