Try this Curry Venison Steak Diane recipe to class up your next wild game dish.
I’m sure you’ve eaten beef with curry, but have you ever thought of trying venison with curry?
Here’s an effortless recipe of venison with curry, Venison Steak Diane. It is pretty easy and can be prepared and cooked within minutes.
Have some uninvited guests and are wondering what to cook for them? Luckily, you may have venison in your fridge. Give this recipe a try and it will not let you down. And don’t forget to serve lots of bread so your guests can mop up the curry!
Venison steak “Diane” is named after the mythological huntress, Diana. Roman mythology often portrays Diana hunting deer, therefore venison “Diane.” Impress your guests with this tid-bit while they enjoy a juicy and savory bite of Venison Steak Diane.
Recipe adapted from Hunter Angler Gardener Cook
Venison Steak Diane
- 1/2 pound piece of venison backstrap
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/4 cup brandy
- 1/2 cup venison stock or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- Minced herbs for garnish (basil, parsley, chives, etc)
- Salt the venison well and let it reach room temperature for at least 20 minutes.
- Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn’t burn, and take your time. It should take about 8-10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
- Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don’t let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.
- Turn off the heat and let the boiling subside. Stir in the cream until the sauce is as light as you like. Don’t let the sauce boil again or it could break.
- Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Seasoning with chives is traditional, but basil and parsley are also nice. Serve with a big red wine, like a Cabernet Sauvignon, Carignane, Petit Verdot or Graciano.