It had been a while since we made a Swiss meal, and it had also been a while since we’d cooked venison (or any game meat, for that matter)…so we had to remedy that and end the drought in one recipe! You know the drill by now…find a Youtube or Spotify channel with alphorns, cowbells, or jodeling, and enjoy the sounds of the Alps as you dine!
Time: 45 Minutes (most of which is spent waiting, so you can do other prep). Actual cook time is 8-10 minutes.
- Venison Steaks (Can also use beef or veal) that are about an inch to an inch and a half thick.
- For the sauce:
- Garlic (we used 3 cloves for 2 steaks)
- Worcestershire Sauce
- Flour (equal amount as the butter)
- Remove your thawed venison steak(s) from your fridge, and place them on a cutting board. Give the top a little salt sprinkle, and then flip, and do it again on the bottom. Then, let them sit for about 30 minutes.
- While you wait, peel and press or microplane grate your garlic into a sauce pan with a little butter.
- Near the end of the 30 minutes, heat a heavy bottomed (cast iron!) pan, and melt some butter in it.
- At this time, start heating your butter/garlic pan too
- When the butter is hot in your meat pan (should stop bubbling), place your steaks into the pan. Let them sit (do not disturb!) for about 4-5 minutes.
- While the steaks cook on one side, add your spinach to the garlic/butter pan, and stir it in (it should cook down quickly). Then, add a little worcestershire sauce, and stir in your flour.
- Back to the steaks: Flip and let them go for another 4-5 minutes.
- Back to the sauce: When the flour is all absorbed into your pan, and you don’t see any white powder, slowly pour in some milk, and let this simmer (stirring occasionally) until it thickens. (My apologies…I completely forgot to take a picture of this part)
- Back to the steaks again: After they finish on the second side, remove them, and place them on a cutting board to rest for 5 minutes before you slice and/or plate.
- Plate, devour, and enjoy!