Big Joe's Venison Steak in Chestnut Sauce

Big Joe's Venison Steak in Chestnut Sauce

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
ELVISLIVES56
Recipe by  ELVISLIVES56

“My uncle, Big Joe, had a Thanksgiving tradition of showing the kids 'Bambi' and then serving us this venison. However, it is truly delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 steaks

Directions

  1. Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape. Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop. You should have about 1 cup chopped chestnuts.
  2. Melt butter in a large skillet over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the broth, and season with bay leaf, and salt and pepper. Simmer for 15 minutes.
  3. Preheat broiler, and position a rack 5 inches below the broiler element. Place the venison steaks in a broiling pan. Cook 5 minutes on each side. Transfer to a hot platter.
  4. Strain the solids from the broth, and return the broth to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.

Share It

Reviews (6)

Rate This Recipe
OCEANVIXEN79
14

OCEANVIXEN79

This turned out great! My husband raved about it, he even ate the strained carrots and onions as a side. I burnt the chestnuts so I left them out and could not find Madeira wine in time, so I substituted 3T sherry + 1T brandy.

WISEREADER
9

WISEREADER

I stuck fairly close to the recipe except I braised the venison in a frying pan and used a touch of garlic. It turned out quite well.

LAdeLancey
7

LAdeLancey

I followed this recipe exactly except I substituted the venison with beef as I do not like venison. It was amazing, I just cooked it a couple nights ago and my family is already bugging me to make it again! Thank you for posting this and showing me something we ALL like!!

More Reviews

Similar Recipes

Steak Tips with Mushroom Sauce
(77)

Steak Tips with Mushroom Sauce

Slow Cooker Venison Sloppy Joes
(60)

Slow Cooker Venison Sloppy Joes

Gordo's Good Venison
(35)

Gordo's Good Venison

Venison with Sherry-Mushroom Sauce
(29)

Venison with Sherry-Mushroom Sauce

Venison Steak with Peppers and Onions
(17)

Venison Steak with Peppers and Onions

Venison Salisbury Steak
(11)

Venison Salisbury Steak

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Steak Tips with Mushroom Sauce

>

next recipe:

Roasted Venison with Fresh Cranberry Sauce