Seared Venison Steak with Shallot-Cherry Sauce

  • 1 lb. boneless venison steaks
  • 1 tsp. Northwoods seasoning or other seasoned salt
  • Pinch chili flakes
  • 1 T. cooking fat (I used bacon fat)
  • 1 large shallot, peeled and finely diced
  • 16 oz. dark cherries in juice

Season the steaks generously with the seasoned salt and chili flakes; let rest while you prepare a skillet. Heat a cast iron or other heavy bottomed nonstick skillet over medium-high heat with the cooking fat of your choice in it. When the fat is hot, add the seasoned steak to the skillet and sear for 4-5 minutes per side. Remove the meat to a plate and keep warm.

Add the shallot to the hot skillet and reduce the heat to medium. Sauté the shallot until lightly browned. Drain the cherries and add the juice to the skillet and bring the mixture to a simmer. Simmer the liquid until reduced by half, about 8 minutes. Add the cherries and simmer another 4 minutes or until the sauce is slightly thick and a little glossy.

Serve the steaks with a bit of sauce spooned over the top.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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