Venison with Roquefort-Shrimp Sauce
This venison with roquefort shrimp sauce is an elegant and delicious take on surf and turf with a robust blue cheese sauce!
Feel free to change the roquefort to your favourite style of blue cheese, and if you don’t have access to venison, I would swap it out for a nice top sirloin steak.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield2 servings
Ingredients
- 1 6″ (15cm) piece of venison loin (or 2 loin steaks)
- Kosher salt
- Cracked black pepper
- 1 tablespoon (15ml) fat or cooking oil
- 2 tablespoons (28g) butter
- 2 cloves garlic, minced
- 1/3 cup (80ml) sherry or white wine
- 3/4 cup (175ml) half and half cream
- 6 large raw shrimp, shelled, deveined, and chopped into large pieces (3-4 per shrimp)
- 1/4 cup (60g) blue cheese (I used creamy and bold roquefort cheese)
- 1 scallion, green parts only, sliced
Preparation
Season the venison loin or steaks generously with salt and pepper on all sides.
Heat the fat or oil up in a skillet over medium high heat and add the venison.
Sear on both sides until medium rare (140°F).
Transfer to plate and let rest while you make the sauce.
Add butter to the same skillet you cooked the venison in, over medium heat.
Add the garlic and cook for 2 minutes.
Add the sherry or wine, cook 30 seconds, then add the cream, shrimp, and crumble in the blue cheese. Reduce heat to medium-low.
Stir until blue cheese melts and sauce begins to thicken.
Stir in a few cranks of cracked black pepper and the sliced scallions.
If sauce breaks (separates into oil and curd), add an ice cube and whisk it in until it reforms).
Slice the loin into steaks.
Transfer to plate, then drape the steaks with the shrimp and blue cheese sauce. Serve with a vegetable side like salad, or roasted Cajun cauliflower like I did here. Enjoy!
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