Venison Steak with Creamy Porcini Sauce

We still need to eat more venison to free up space in our chest freezer.  I found this recipe for the sauce in the book: "Weber's time to grill".  We just used venison sirloin tip pieces instead of the porterhouse steaks the recipe called for.  The sauce was good and very different tasting.

Image by Jason Hedlund

Ingredients:
1 package (1/2 ounce) dried porcini mushrooms (we used dried Shitake mushrooms)
1 cup boiling water
1 Tbsp unsalted butter
1/3 cup minced yellow onion
2 Tbsp plus 2 tsp finely chopped fresh thyme leaves, divided
1 cup heavy whipping cream

4 porterhouse steaks, each about 1 pound and 1 inch thick, trimmed of excess fat (we used venison)
olive oil
kosher salt
ground black pepper

2 Tbsp finely grated Parmigiano-Reggiano cheese
2 Tbsp finely chopped fresh Italian parsley leaves

Directions:
1.  In a medium bowl soak the mushrooms in the boiling water until they are soft, about 15 minutes.  Drain, reserving the soaking liquid.  Finely chop the mushrooms.
2.  In a medium saucepan over medium heat, melt the butter.  Add the onion and 2 tsp of the thyme and cook until the onion is tender and just beginning to brown, 3-5 minutes.  Add the reserved soaking liquid and cream and bring to a simmer.  Add the mushrooms.  Simmer the sauce until 1 to 1 1/2 cups remain, about 15 minutes.  Remove from the heat.
3.  Prepare the grill for direct cooking over high heat (450F to 550F).
4.  Lightly coat the steaks on both sides with oil and season evenly with the remaining 2 Tbsp thyme, 2 tsp salt, and 1 tsp pepper.  Allow the steaks to stand at room temperature for 15-30 minutes before grilling.
5.  Brush the cooking grates clean.  Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6-8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).  Remove form the grill and let rest for 3-5 minutes.
6.  While the steaks rest, reheat the sauce over medium heat.  Add the cheese to the sauce and stir.  Season with salt and pepper.  Serve the steaks warm with the sauce spooned over the top and garnished with the parsley.  Enjoy!

Jason and Beth's Rating: 7.5/10

Nutrition (original recipe):
950 calories
80g fat (35g saturated)
260mg cholesterol
210mg sodium
0g carbohydrates
0g fiber
0g sugar
54g protein