Big Joe's Venison Steak in Chestnut Sauce6 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“My uncle, Big Joe, had a Thanksgiving tradition of showing the kids 'Bambi' and then serving us this venison. However, it is truly delicious.” - by ELVISLIVES56
Original recipe yields 2 steaks
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 311 cal
- 11.2 g
- 29.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 substi..." See moretuted 3T sherry + 1T brandy."
"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...." See more"
"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..." See more again! Thank you for posting this and showing me something we ALL like!!"
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