Doe Steak with Grand Veneur Sauce

Ingredients:

• 4 thick doe steaks
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 1 cup beef broth
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened cranberry juice
• 1/4 cup black currant jam

Instructions:

1. Preheat oven to 400°F.
2. Season the doe steaks with salt and pepper.
3. In a large skillet, melt butter over medium heat. Add the doe steaks and cook for 3 minutes each side or until browned.
4. Remove the doe steaks from the skillet and place them on a baking sheet. Roast in the oven for 10 to 15 minutes or until they reach the desired doneness.
5. While the doe steaks are cooking, prepare the sauce. Add the chopped shallot to the skillet and cook for 2 minutes or until softened.
6. Gradually sprinkle the flour over the shallot, stirring constantly, until it forms a paste.
7. Slowly add the wine and beef broth, stirring constantly, until well combined.
8. Add the thyme, bay leaf, salt, and black pepper, and simmer for 10 minutes, stirring occasionally.
9. Add the cranberry juice and black currant jam and continue cooking for an additional 5 minutes, stirring constantly.
10. Strain the sauce through a fine-mesh sieve.
11. Remove the doe steaks from the oven and spoon the grand veneur sauce on top of them.
12. Serve immediately.

Verdict:

Doe steak with grand veneur sauce is a classic French recipe perfect for special occasions. The tender doe steaks are rich in flavor and pair perfectly with the tangy and fruity grand veneur sauce. This dish is sure to impress your guests and leave them satisfied.

Serving Suggestions:

Serve the doe steak with grand veneur sauce alongside roasted vegetables and mashed potatoes for a hearty and complete meal. Pair it with a full-bodied red wine, such as Cabernet Sauvignon, for the ultimate dining experience.