Venison Steak 2.26.11

Makes: 6 servings
Time: 30 minutes

The How To
Preheat oven to 400 degrees. This meal is quite simple too cook! It takes some time in the oven to roast the veggies which gives you time to prepare the rest of the meal.

Pat the venison steak dry with paper towel, discard towel. Place the steaks on a plate and sprinkle each side salt and pepper (and any other seasoning you normally use for steaks), set aside. Wash the potatoes with water and set aside to dry. Peel the red onions and slice lengthwise to get rings much like onion rings.

To roast garlic - cut the top 1/2 inch off the heads of garlic (not the bottom). Place each head of garlic on its own piece of tin foil large enough to wrap it. Before wrapping, pour 1 teaspoon of olive oil onto the sliced part of the garlic so it trickles through to the bottom, sprinkle with some salt, and wrap each head with two pieces of tin foil.

Lightly coat a medium roasting pan with 1 tablespoon of butter by rubbing the butter onto the pan. Next, place the onion and potatoes into the buttered pan, sprinkle with salt pepper and red pepper flakes if desired. Put the heads of garlic into the roasting pan. Place the roasting pan in the oven on the middle rack and set a timer for 30 minutes. Check the pan every 10 minutes gently moving items around with a wooden spoon to make sure they don't stick and cook evenly. If the potatoes are not fully cooked after 30 minutes cook until done, check with a fork to see if it easily pierces the skin.

In the meantime, wash the radish greens with cold water and set aside to dry. Clean both the black radish and mushrooms with a clean, damp paper towel. Cut the mushrooms lengthwise into 1/2 inch pieces, set aside. Cut any remaining root off the black radish, and then slice into thin pieces, width wise (so they look like silver dollars), set aside.

When the roasted potatoes, onions and garlic are done take the roasting pan out of oven, cover with tin foil to stay warm. Warm 2 medium sized frying pans, melt a tablespoon of butter in one of the pans and 2 tablespoons of bacon fat in the other pan. When the butter is melted (before it browns) throw the mushrooms in. Cook 6-8 minutes, season with salt and pepper, finish with a cap full of balsamic vinegar the last minute. When the mushrooms are done set them on a plate. When the bacon fat is melted, carefully place the venison steaks into the pan, turn heat to high and sear on each side for one minute. After searing, reduce the heat to low, cover with a lid and cook 6-7 minutes for medium rare, a little bit longer for medium to well.

As the steaks are cooking, melt another tablespoon of butter in the same pan used to cook the mushrooms. Place the black radishes in the pan and fry 3-5 minutes depending on how crunchy you prefer them to be, longer time for softer results. Sprinkle a pinch or two of sugar over the radishes as they cook, season with salt and pepper to taste. When the steaks are done place them on a plate or cutting board to rest for two minutes before slicing. Lastly, right before everything is done and ready to be plated toss the radish greens with 1 tablespoon rice wine vinegar, 1 tablespoon olive oil, salt and fresh crated black pepper.

Weather you choose to serve the meal family style or individually plate the meal is up to you.

2 medium red onions
2 black radishes
2 heads of garlic
2 1lb venison steaks
4 tablespoons butter
1/4lb radish greens
2 portabella mushrooms
1lb fingerling potatoes
3 tablespoons olive oil
2 tablespoons bacon fat
salt & pepper
1 tablespoon rice wine vinegar
red pepper flakes
1 teaspoon balsamic vinegar

The Story and Breakdown

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